Hawaiian Bread Pudding
Hawaiian Bread Pudding is soft, moist, and loaded with tropical flavors and fruit caramel sauce. It's easy to make and is the perfect use for day-old bread.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package (16 ounces) pan de leche or pandesal rolls
- 1 can (8 ounces) pineapple tidbits, drained and juice reserved
- 1/4 cup raisins
- 1 1/2 cups Nestle's all-purpose cream
- 1 can (14 ounces) evaporated milk
- 6 eggs
- 2 cups sugar
- 1 tablespoon melted butter
- 2 tablespoons unsweetened shredded coconut
- 4 tbsp butter
- 1/4 cup brown sugar
- 1/4 cup pineapple juice (reserved from can of pineapples)
- 1/2 cup Nestle's all-purpose cream
- 1/3 tsp nutmeg
- 1/3 tsp cinnamon
Instructions
- 1
In a large bowl, combine bread cubes, pineapple chunks, and raisins. Transfer to a lightly greased 9" x 11" baking dish.
- 2
In a bowl, combine all-purpose cream, evaporated milk, eggs, sugar, and melted butter. Whisk until well-blended.
- 3
Pour liquid mixture over bread mixture. Gently toss to moisten bread.
- 4
Cover the baking dish with foil and refrigerate for one to two hours.
- 5
Remove cover and sprinkle coconut flakes on top of bread mixture.
- 6
Bake in a 350 F oven for about 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.
- 7
Remove from heat and allow to slightly cool.
- 8
Drizzle caramel syrup over pudding and cut into squares. Serve warm or cold.
- 9
For the Caramel Sauce
- 10
In a saucepan over medium heat, melt butter.
- 11
Add sugar and stir until dissolved.
- 12
Add pineapple juice and all-purpose cream, stirring constantly.
- 13
Add cinnamon and nutmeg and stir to distribute.
- 14
Continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.