Hawaiian Bread Pudding Recipe
The Hawaiian Bread Pudding Recipe is a delightful dessert that encapsulates the essence of the tropics with its rich, moist texture and infusion of island flavors. It's an ideal way to utilize day-old bread, transforming it into a decadent treat that's sure to impress.
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Servings: 9
Ingredients
- Bread Base and Mix-ins:
- Hawaiian Sweet Dinner Rolls: 1 12-pack or equivalent in Hawaiian bread or brioche, cut into cubes
- Pineapple Tidbits: 1 can 8 ounces, drained, juice reserved for other uses
- Macadamia Nuts: ½ cup chopped
- Shredded Coconut: 2 tablespoons unsweetened (some recipes may use toasted coconut flakes for the topping)
- Raisins: ¼ cup optional
- Custard Mixture:
- Eggs: 3 to 6 depending on the recipe
- Sugar: ½ cup to 2 cups granulated or brown
- Heavy Cream: 125 ml to 2 cups
- Milk: 500 ml to 1 can 14 ounces evaporated milk; some recipes use light coconut milk for extra flavor
- Honey: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: ½ teaspoon
- Topping for some versions:
- Brown Sugar: 1/3 cup
- Flour: 2 tablespoons
- Butter: 2 tablespoons melted
- Dried Pineapple: ½ cup chopped
- Coconut Flakes: ½ cup toasted
- Coconut Rum Creme Anglaise Optional:
- Heavy Cream: 1-½ cups
- Egg Yolks: 2
- Powdered Sugar: ½ cup
- Coconut Rum: ¼ cup
Instructions
- Prepare the bread by cutting it into cubes and combining it with pineapple and nuts.
- Create a custard mixture with eggs, milk, cream, and sugar, then pour over the bread.
- Allow the mixture to soak before baking until set.
- Serve with a unique topping or sauce, such as a coconut rum creme anglaise, to enhance the tropical flavors.