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
- Cut the bread 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 the custard 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 one to two hours to soak.
- 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! The pudding is heavenly, but that liquid gold takes it up a notch, so don't skip it.

How to make the caramel sauce
- In a saucepan over medium heat, melt ¼ cup butter.
- Add ¼ cup brown sugar and stir until dissolved.
- Add ¼ cup pineapple juice and ½ cup heavy cream, stirring constantly.
- Add ⅓ teaspoon cinnamon and ⅓ teaspoon nutmeg and stir to distribute.
- 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!
Ingredients
- 1 package (16 ounces) pan de leche or pandesal rolls
- 1 can (8 ounces) pineapple tidbits, drained and juice reserved
- ¼ cup raisins
- 2 cups heavy cream
- 1 can (14 ounces) evaporated milk
- 6 eggs
- 2 cups sugar
- 1 tablespoon melted butter
- 2 tablespoons unsweetened shredded coconut
Caramel Sauce
- 4 tbsp butter
- ¼ cup brown sugar
- ¼ cup pineapple juice (reserved from can of pineapples)
- ½ cup heavy cream
- ⅓ tsp nutmeg
- ⅓ tsp cinnamon
Instructions
- In a large bowl, combine bread cubes, pineapple chunks, and raisins. Transfer to a lightly greased 9" x 11" 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 for one to two hours or up to overnight.
- Remove cover and sprinkle coconut flakes on top of bread 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.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Suzanne says
This community quarantine got us baking again. Thanks for this bread pudding recipe which we absolutely love. It is good with or without the caramel syrup and I find it more enjoyable a day after it was baked. Even referred this recipe to our friends who loved it as well.
Again, many thanks Lalaine! Your blog has been a very useful and helpful source of good recipes.
Lalaine Manalo says
Thanks, Suzanne. I haven't heard from you for a while and I am glad to know you're enjoying the recipes 🙂
Nancy L. Literal says
Thank you for the recipe you published. It help a lot to me specially in preparing food for my kids and my husband. Good luck and more power.God bless
Lalaine says
Thank you, Nancy. I am glad you find the recipes helpful. 🙂
Bill Paradise says
By far the best bread pudding I’ve ever had. Only change I made was I added blueberries and left out the shredded coconut. It turned out awesome. Thanks so much for the wonderful recipe.
Lalaine Manalo says
Thank you so much for the feedback. I am glad you enjoyed the recipe. Blueberries are definitely a great addition here 🙂
Winquel says
Hi Lalaine, I've been craving for pineapple upside down cake for months and you recipes are my go to. Please make a recipe of it. Thanks in advance
Lalaine says
It's next on my list 🙂
Erika says
Hi Lalaine! I need your help 🙂 Your blog has been my cooking bible ever since I got married and you've helped me a lot. Do you have any suggestions on dishes that does not use oily ingredients? My husband was advised to avoid fatty food and oil in general but those are his favorites! Please help, thanks 🙂
Lalaine says
Try getting a turbo broiler, you'll be amazed how much fat drains out of the meat! He'll be able to enjoy the crisp texture and flavor of "fried" chicken or meat without the frying.
GiGi Eats says
I've never had bread pudding before but I can only imagine how amazingly delicious this would be!!!
Lalaine says
Yes, it's delicious 🙂 I hope you give it a try, it's a good way to use leftover bread.
Esther says
That really looks masarap.
Lalaine says
Thank you, Esther 🙂
Minda says
What can I substitute for Goldilocks Pan de Leche? How much does one package weigh? Thanks!
Lalaine says
It's 16 ounces. You can substitute Hwaiian sweet rolls 🙂
Minda says
Think you!