Hawaiian Bread Pudding is the perfect use for leftover bread! With soft custard loaded with tropical flavors and a fruity caramel sauce, it makes a great dessert or snack.
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, this 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 could possibly 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 amp up 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 might have handy such as sourdough, Texas toast, tasty bread, pandesal or brioche, my favorite for this Hawaiian pudding are pan de leche rolls. Their soft texture and subtly sweet taste provide a great base for the custard and work well with the pineapple, raisins, and coconut added to the mix.
How to Make Hawaiian Bread Pudding
- Cut the pan de leche rolls into 1-inch cubes and in a large bowl, combine with pineapple chunks and raisins.
- In a small bowl, whisk together heavy cream, evaporated milk, eggs, and melted butter until well-blended. Pour onto bread mixture and gently toss to completely moisten.
- Transfer bread mixture in a lightly greased 9 x 11 baking dish and cover. Refrigerate for the bread to soak overnight.
- Generously sprinkle the top with unsweetened coconut flakes to add a delicious pop of crunch.
- 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 before serving. The pudding is heavenly as is but that liquid gold does take it up a notch so don’t skip it.
Hawaiian Bread Pudding
- 1 package (16 ounces) pan de leche or pandesal rolls
- 1 can (8 ounces) pineapple tidbits, drained and juice reserved
- 1/4 cup raisins
- 2 cups heavy cream
- 1 can (14 ounces) evaporated milk
- 6 eggs
- 2 cups sugar
- 1 tablespoon melted butter
- 2 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 heavy cream
- 1/3 tsp nutmeg
- 1/3 tsp cinnamon
- In a large bowl, combine bread cubes, pineapple chunks, and raisins. Transfer to a lightly greased 11 x 9 baking dish.
- In a bowl, combine heavy cream, evaporated milk, eggs, sugar, and melted butter. Whisk until well-blended.
- Pour liquid mixture over bread mixture. Gently toss to moisten bread.
- Cover baking dish with foil and refrigerate overnight.
- Remove cover and sprinkle coconut flakes on top of pudding mixture.
- Bake in a 350 F oven for about 50 to 60 minutes or until a 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.
For the Caramel Sauce
- In a saucepan over medium heat, melt butter.
- Add sugar and stir until dissolved.
- Add pineapple juice and heavy cream, stirring constantly.
- Add cinnamon and nutmeg and stir to distribute.
- Continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.