Hawaiiwan Bread Pudding Recipe
Cook Time: 45 minutes
Prep Time: 20 minutes
Total Time: 1 hour 5 minutes
Description
Aloha! Hawaiiwan Bread Pudding is a delightful twist on the traditional bread pudding, infused with the exotic flavors of the islands. Originally devised as a means to utilize stale bread, this dessert has transcended its humble beginnings to become a beloved comfort food. This particular recipe is inspired by the renowned Chef Sam Choy’s tropical version, bringing together the rich taste of coconut, the sweetness of pineapple, and a satisfying custard base.
Recipe Category
Dessert
Keywords
- Pineapple
- Grains
- Tropical Fruits
- Fruit
- Hawaiian
- Kid Friendly
- Potluck
- Weeknight
- Oven
- < 4 Hours
- Easy
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 4 cups milk
- 6 ounces coconut milk (about 3/4 cup)
- 8 cups cubed stale bread (preferably Hawaiian sweet bread, but regular white bread works too)
- 1/2 cup shredded coconut flakes
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped nuts (macadamia nuts are ideal for a tropical touch, but you can use walnuts or pecans)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons vanilla extract
Nutrition Information (Per Serving)
- Calories: 479.9
- Fat Content: 24.4 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 95.4 mg
- Sodium Content: 356.1 mg
- Carbohydrate Content: 56.3 g
- Fiber Content: 3.1 g
- Sugar Content: 26.1 g
- Protein Content: 11.7 g
Instructions
-
Preheat the Oven:
- Set your oven to 325°F (163°C).
-
Prepare the Custard Mixture:
- In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- Add the milk and coconut milk to the egg mixture, continuing to whisk until the liquids are fully integrated.
-
Layer the Ingredients:
- Grease a 13×9 inch baking pan generously.
- Layer the cubed bread in the prepared pan.
- Sprinkle the shredded coconut flakes and chopped nuts evenly over the bread layer.
-
Combine and Soak:
- Pour the custard mixture evenly over the bread, ensuring all pieces are soaked. Gently press down on the bread cubes with a spatula to help them absorb the custard.
- Let the mixture sit for about 10-15 minutes, allowing the bread to soak up as much of the custard as possible.
-
Bake:
- Place the baking pan in the preheated oven.
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- If the pudding starts to brown too quickly, cover it loosely with aluminum foil.
-
Prepare the Topping:
- In a small bowl, combine the crushed pineapple, additional shredded coconut, and remaining chopped nuts.
-
Serve:
- Remove the bread pudding from the oven and allow it to cool slightly.
- To serve, cut into squares and plate each serving.
- Spoon a bit of the pineapple mixture over each serving.
- Top with a dollop of whipped cream for added indulgence.
Tips and Variations
-
Bread Choice: Hawaiian sweet bread adds a distinctive flavor, but brioche or challah are great alternatives for a rich and tender pudding. Regular white bread can be used for a more neutral taste.
-
Adding Raisins: If you enjoy the combination of fruit and bread pudding, consider adding 1/2 cup of raisins. Soak them in a bit of warm water or rum before adding them to the bread layer to plump them up and enhance their flavor.
-
Chocolate Twist: For chocolate lovers, sprinkle 1/2 cup of chocolate chips over the bread before pouring the custard mixture for a delightful chocolate surprise.
-
Coconut Variation: Use toasted coconut for an added crunch and depth of flavor. Simply spread the coconut on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally until golden.
-
Spices: Feel free to adjust the spices to your liking. Cardamom or allspice can add a unique twist to the traditional cinnamon and nutmeg blend.
Storage
- Refrigeration: Store any leftovers in an airtight container in the refrigerator. The bread pudding will keep well for up to 3 days.
- Reheating: To reheat, cover with aluminum foil and warm in a 325°F (163°C) oven for about 15-20 minutes, or until heated through. Individual servings can be reheated in the microwave for about 30 seconds to 1 minute.
Serving Suggestions
- Sauce Pairings: Enhance your bread pudding with a variety of sauces such as a warm vanilla sauce, caramel sauce, or a tropical fruit coulis made from mango or passion fruit.
- Ice Cream: Serve alongside a scoop of vanilla or coconut ice cream for a truly decadent dessert.
- Garnish: Garnish with fresh mint leaves or a sprinkle of powdered sugar for an elegant presentation.
This Hawaiiwan Bread Pudding is a crowd-pleaser, ideal for potlucks, family gatherings, or simply when you crave a comforting dessert with a tropical flair. The creamy custard, combined with the sweet and nutty flavors, transports you straight to the Hawaiian Islands with every bite. Enjoy!
Aggregated Rating
Rating: 4.5 stars
Review Count: 2 reviews
