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Hawaiian Style Bread Pudding

Featured in the Honolulu Star-Advertiser on April 17, 2013.

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Ingredients:

Hawaiian Style Bread Pudding

  • 12 sweetbread rolls, cut into 1-inch cubes
  • 5 eggs, beaten
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups coconut milk
  • 1 cup granulated sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 1/2 cup water
  • 1/2 cup coconut, shredded
  • 1/2 cup macadamia nuts, chopped
  • 1 quart of vanilla or coconut ice cream (optional)

Directions:

  1. Preheat oven to 300°F.
  2. Spread layer of sweetbread into a 9 x 13-inch baking pan.
  3. In a large mixing bowl, mix eggs, evaporated milk, coconut milk, sugar, vanilla and water.
  4. Pour egg mixture over sweetbread and top with coconut and macadamia nuts.
  5. Bake for 65-75 minutes or until golden brown.
  6. Let cool for 10 minutes and serve with a scoop of vanilla or coconut ice cream (optional).

Makes 12 large servings.

Approximate Nutrient Analysis per serving (without ice cream):
390 calories, 18 g fat, 9 g saturated fat, 90 mg cholesterol, 280 mg sodium, 50 g carbohydrate, 2 g fiber, 30 g sugar, 11 g protein

Approximate Nutrient Analysis per serving (with optional ice cream):
570 calories, 30 g fat, 17 g saturated fat, 155 mg cholesterol, 320 mg sodium, 65 g carbohydrate, 2 g fiber, 45 g sugar, 13 g protein

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