Best 6 Hawaiiwan Bread Pudding Recipes

ISLAND BREAD PUDDING

Steps:

• Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.
• In a large bowl, combine bread cubes, pineapple, and dried tropical mix.
• In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
• Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.

HAWAIIAN ROLL BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, salt, and cinnamon together in a large mixing bowl until well combined.
• Tear each roll into 6 pieces. Add bread to the mixing bowl with raisins; mix gently until just moistened. Pinch bits of cream cheese over the bread mixture and fold in. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.

SWEET ROLL BREAD PUDDING

Steps:

• For the bread pudding: Spray a 9-by-13-inch baking dish with nonstick cooking spray; put the rolls in the dish. Use a sharp paring knife to cut a circle out of the top of each roll, leaving an 1/8-inch border around the edges and going down into each roll as far as possible without cutting through the bottom. Use the end of a wooden spoon handle to push the circles down into the rolls to create a large hole in the middle of each. Brush the tops of the rolls with 2 tablespoons of the cream and sprinkle with the turbinado sugar.
• Whisk together the milk, granulated sugar, vanilla, whole eggs and yolks, remaining 1 1/2 cups cream and salt in a large bowl. Reserve 1 cup of the custard and refrigerate. Pour the remaining custard in the holes in the rolls. Refrigerate until most of the custard has been absorbed, about 30 minutes.
• Preheat the oven to 325 degrees F.
• Pour the reserved custard into the holes so it pools. Bake until the custard is cooked through and the tops of the rolls are golden brown, about 1 hour 10 minutes.
• For the berries and cream: Meanwhile, put the strawberries, blueberries and blackberries into 3 separate medium bowls. Add 1/4 cup granulated sugar and 1 tablespoon lemon juice to each bowl and stir to combine. Let sit until liquid is released and the berries are softened and glistening, about 1 hour.
• Whisk the heavy cream and remaining 2 tablespoons granulated sugar in a medium bowl until soft peaks form, about 5 minutes. Refrigerate until ready to use.
• Spoon the berries into the holes in the rolls, filling each hole with a different kind of berry and working in diagonal rows to create a checkerboard pattern. Serve 1 roll on each plate with a dollop of whipped cream.

HAWAIIWAN BREAD PUDDING

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.

ALFRED'S HAWAIIAN BREAD PUDDING

Steps:

• To make bread pudding: 1. Lightly butter a 13x9x2-inch baking dish. Layer the bottom of prepared dish with bread cubes first, then sprinkle in the chocolate chips throughout. Repeat the layering with rest of bread and chocolate chips. 2. In a large bowl, whisk the eggs, cream, milk, vanilla extract and sugar to blend. 3. Pour custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.) 4. Preheat oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes (if not ready, keep baking little more & checking each 5 minutes increment.) 5. Let cool slightly before drizzling coconut glaze. ***** While the pudding is baking, work on the coconut glaze. To make the coconut glaze: 1. Pour the can of coconut milk and powdered sugar into a small pot. 2. Simmer over medium-low heat until the glaze thickens, stirring constantly. 3. Set aside until bread pudding is ready to glaze. 4. Spoon glaze over the entire bread pudding and top with toasted macademia nuts before serving. Or serve a piece of bread pudding into each serving bowl then drizzle glaze and top with nuts individually. Enjoy!

HAWAIIAN BREAD PUDDING

Steps:

• Mix egg yolks, sugar and butter together.
• Add milk slowly. Add bread, coconut, vanilla, nutmeg and cinnamon.
• Use baking pan (greased) and bake at 350 degrees for 45 minutes.
• Serves 8.