HAWAIIWAN BREAD PUDDING

Hawaiiwan Bread Pudding image

Aloha ! Bread pudding started as a way to use leftover bread and became a comfort food desert. This is Chef Sam Choy's Island version.

Provided by Lorac

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs
3/4 cup granulated sugar
4 cups milk
6 tablespoons coconut milk
8 cups diced day old bread, about 1/2 inch cubes
1/2 cup toasted macadamia nuts, chopped
1/2 cup toasted coconut flakes
1/2 cup diced pineapple
1/4 cup toasted macadamia nuts, chopped
1/4 cup toasted coconut flakes
1 1/2 cups whipped cream

Steps:

Preheat oven to 325°F.
Whisk eggs and sugar together, add milk and coconut milk and mix thoroughly.
Layer bread, nuts and coconut in a greased 13x9 inch baking pan.
Pour the egg mixture evenly over the top and let sit until the egg mixture soaks into the bread.
Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
To serve: Combine pineapple, nuts and coconut and sprinkle over the pudding.
Top each serving with a dollop of whipped cream.

Nutrition Facts : Calories 479.9, Fat 24.4, SaturatedFat 11, Cholesterol 95.4, Sodium 356.1, Carbohydrate 56.3, Fiber 3.1, Sugar 26.1, Protein 11.7

*** Explore more Hawaiiwan Bread Pudding Recipes »

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