This Hawaiian Bread Pudding recipe was brought to you by my partnership with Goldilocks’ Bakeshop and Restaurant. All opinions expressed are 100% mine.
I am so excited to be working with Goldilocks’ Bakeshop and Restaurant these couple of months and I am doubly excited to bring to you this heavenly Hawaiian Bread Pudding made from their popular pan de leche. Sweet, custardy, and loaded with tropical flavors and a fruity caramel sauce, this bread pudding is the stuff dessert dreams are made of!
Can you believe it? We’re now in the BER months and Christmas season is just around the corner! Before we know it, we’ll be seated at the dinner table, surrounded by family and friends (and lots of gifts, I hope), to celebrate Noche Buena and the coming New Year.
Over the last three years, Kawaling Pinoy recipe archive has grown to include plenty of party favorites. I am sure you’ll find something special for any special occasion. And if I may recommend one thing to add to your holiday menu, please, pretty please, this bread pudding need to get on the list!
Who could possibly resist this ⬇️ ?
Moist, gooey and buttery, this Hawaiian bread pudding will have your guests lining up for more and make you the hero of the party.
Bread pudding is a popular dessert made with bread, milk, and eggs. Dried or fresh fruits, nuts, sweeteners such as honey, sugar or syrup, and spices are also added to amp up flavor and texture. You’ll find many versions of bread puddings out there but I have to say, any bread pudding is only as good as its bread. And Goldilocks’ pan de leche, with its soft texture and subtly sweet taste, is the perfect base for all your bread pudding concoctions!
I started by cutting the pan de leche into 1-inch cubes and tossing in handfuls of pineapple chunks and raisins. I soaked the bread overnight in a mixture of heavy cream, evaporated milk, eggs, and melted butter to properly moisten and I generously sprinkled the top with unsweetened coconut flakes for a delicious pop of crunch.
I then baked the mixture for about an hour in the oven until set. Just look ⬇️ at how gorgeous the pudding comes out!
While the top is golden brown with delightfully crisp edges, the bread underneath is melt-in-your-mouth soft and light.
But, my peeps, the deliciousness doesn’t stop there! We take this Hawaiian bread pudding up a notch by finishing it off with a hefty splash of caramel sauce. Don’t you just want to dive into this ⬇️ ? I am sure you do. 🙂
Head on to your nearest Goldilocks’ Bakeshop and grab yourself a few bags of pan de leche. This ⬇️ decadence awaits.
- 1 package (16 ounces) Goldilocks Pan de Leche
- 2 cups pineapple chunks, drain and reserve juice
- ¼ cup raisins
- 2 cups heavy cream
- 1 can (14 ounces) evaporated milk
- 6 eggs, beaten
- 2 cups sugar
- 1 tablespoon butter, melted
- 2 tablespoons shredded coconut, unsweetened
- 4 tablespoons butter
- ¼ cup brown sugar
- ¼ cup pineapple juice
- ½ cup heavy cream
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- In a bowl, combine bread cubes, pineapple chunks and raisins. Transfer into a greased baking dish.
- Ina bowl, combine heavy cream, evaporated milk, eggs, sugar, and melted butter. Whisk until well-blended. Pour over liquid mixture over bread mixture. Cover baking dish with foil and refrigerate overnight. Sprinkle coconut flakes on top.
- Bake in a 350 F oven for about 50 to 60 minutes or until toothpick inserted in the middle comes out clean. If the top is browning before pudding is set, cover loosely with foil.
- Remove from heat and allow to slightly cool. Drizzle caramel syrup over pudding and cut into squares. Serve warm or cold.
- In a saucepan over medium heat, melt butter. Add sugar and stir until dissolved.
- Add pineapple juice and heavy cream, stirring constantly. Stir in cinnamon and nutmeg and continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.