Hawaiian Bread Pudding
Ingredients
- 4 large pastured eggs (lightly beaten)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar or Splenda
- 1/4 cup coconut cream
- 8 ounce can crushed pineapple (juice reserved)
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon cinnamon
- 1/4 cup melted butter
- 1/3 cup sweetened flaked coconut
- 1/2 cup chopped toasted macadamia nuts
- 14 King's Hawaiian sweet rolls (torn/shredded)
Ingredients for sweetened whipped cream:
- 1 cup whipping cream
- 2 tablespoons powdered sugar or Splenda
- 1 tablespoon Hawaiian rum (Sammy Hagar's Beach Bar Rum or coconut rum (optional))
Other:
- toasted coconut
- maraschino cherries
Instructions
- Preheat oven to 350F.
- Whisk together the eggs, milk, cream, sugar, coconut cream, juice from the pineapple, vanilla, and cinnamon.
- Butter a casserole dish large enough to hold the bread.
- Place bread in the casserole and drizzle with melted butter.
- Sprinkle drained pineapple, coconut flakes and macadamia nuts on the top and work it in with a fork.
- Cover bread with egg mixture and gently work the custard mix into the bread, not overmixing (you don't want your bread to dissolve or turn into paste).
- Bake uncovered at 350F for 40 minutes or so, until golden and puffy. You should be able to stick in a butter knife and pull it out clean.
- To make sweetened whipped cream, chill down bowl of electric mixer with ice water, then drain and wipe dry.
- Operate mixer on high until firm peaks form, but not too stiff (we are not making butter here).
- Serve warm or cold with sweetened whipped cream, toasted coconut and a maraschino cherry.
Notes
From the kitchen of palatable pastime.com
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