Hawaiian Bread Pudding

Hawaiian Bread Pudding is the perfect use for leftover bread! This soft custard loaded with tropical flavors and a fruity caramel sauce makes a great dessert or snack.

Over the years, Kawaling Pinoy recipe archive has grown to include plenty of party favorites. I am sure you’ll find something special for any occasion. And if I may recommend one thing to add to your everyday family dinner or holiday menu, this tropical bread pudding needs to be on the list!

It’s sure to be the star of the party and will have guests lining up for more. Who can resist a slice of moist, custardy pudding generously drizzled with a golden caramel sauce?

Bread pudding is a popular dessert made with cubed bread, milk, and eggs. Dried or fresh fruits, nuts, sweeteners such as honey, sugar or syrup, and spices are also added to add flavor and texture.

There are many delicious versions of this dessert, but I have to say, any bread pudding is only as good as its bread.

While you can use mostly any day-old bread you have on hand, such as sourdough, Texas toast, tasty bread, pandesal, or brioche, my favorite for this tropical version are pan de leche rolls. Their soft texture and subtly sweet taste provide an excellent base for the custard and work well with the pineapple, raisins, and coconut added to the mix.

Step by step instructions

1. Cut the bread into 1-inch cubes and in a large bowl, combine with pineapple chunks and raisins.
2. In a small bowl, whisk together heavy cream, evaporated milk, eggs, and melted butter until well-blended.
3. Pour the custard onto bread mixture and gently toss to completely moisten.
4. Transfer bread mixture in a lightly greased 9 x 11 baking dish and cover. Refrigerate for one to two hours to soak.
5. Generously sprinkle the top with unsweetened coconut flakes to add a delicious pop of crunch.
6. Bake in a 350 F oven for one hour or until set.

An hour in the oven, and you get an amazing sweet treat the whole family will love! The top comes out golden brown with delightfully crisp edges while the inside is melt-in-your-mouth soft and light, with random bites of juicy fruit.

But we’re not stopping there because we’re finishing it off with a hefty splash of caramel sauce! The pudding is heavenly, but that liquid gold takes it up a notch, so don’t skip it.

How to make the caramel sauce

1. In a saucepan over medium heat, melt 1/4 cup butter.
2. Add 1/4 cup brown sugar and stir until dissolved.
3. Add 1/4 cup pineapple juice and 1/2 cup heavy cream, stirring constantly.
4. Add 1/3 teaspoon cinnamon and 1/3 teaspoon nutmeg and stir to distribute.
5. Continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.

How to serve and store

• Allow the pudding to slightly,  drizzle with the caramel sauce, and cut into squares.
• Serve for breakfast, after-meal dessert, or any time you need a delicious pick-me-up snack.
• To store leftovers, wrap the pan tightly with plastic film or aluminum foil and keep in the refrigerator for up 3 to 4 days. Any longer and it will start to lose moisture and dry out.
• To freeze, store the caramel sauce in a separate container and wrap the pudding in individual portions with plastic film. Keep in the freezer for up to 3 months.
• When ready to eat, thaw in the refrigerator overnight and warm up in the microwave at 10-second intervals until softened.

Looking for more ways to use up day-old bread? Try these ham and cheese bread rolls or these buttery Biscocho. They’re tasty and so fun to eat!