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.
Servings: 12 people
Calories: 473kcal
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
Calories: 473kcal | Carbohydrates: 53g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 171mg | Sodium: 127mg | Potassium: 253mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1090IU | Vitamin C: 5.9mg | Calcium: 135mg | Iron: 0.7mg