Hawaiian Bread Pudding: A Taste of Aloha in Every Bite

The scent of toasted coconut and warm vanilla always transports me back to my grandmother’s kitchen on Kaua’i. She’d make this Hawaiian bread pudding after every family gathering, using leftover sweet bread and a generous heart. I remember sneaking slivers of the golden, custardy dessert while she wasn’t looking, the sweet taste a perfect ending to our island feasts. Now, whenever I bake this, it’s not just a dessert; it’s a cherished memory rekindled.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Servings: 8
• Yield: 1 baking pan
• Dietary Type: Not specified

Ingredients

• ½ loaf Hawaiian bread
• 2 (16 ounce) cans Carnation Evaporated Milk
• ¾ cup butter, melted
• 6 egg yolks
• 8 ounces coconut (frozen)
• 3 teaspoons vanilla extract
• ⅓ teaspoon nutmeg
• ⅓ teaspoon cinnamon
• 2 cups sugar

Equipment Needed

• Large mixing bowl
• Whisk
• 9×13 inch baking pan
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). It’s essential to have a properly heated oven for even baking.

2. In a large mixing bowl, combine the egg yolks, sugar, and melted butter. Whisk together until the mixture is smooth and well combined. This step is crucial for creating a rich and creamy base for the bread pudding.

3. Slowly add the evaporated milk to the egg yolk mixture, whisking constantly to ensure it is fully incorporated. Adding the milk gradually prevents curdling.

4. Tear or cube the Hawaiian bread into bite-sized pieces. Add the bread to the milk mixture. Ensure the bread is evenly distributed, allowing it to soak up the custard.

5. Add the frozen coconut, vanilla extract, nutmeg, and cinnamon to the bowl. Gently fold all the ingredients together until well combined. The coconut adds a lovely texture and flavor, while the spices enhance the overall aroma.

6. Grease a 9×13 inch baking pan generously with butter or cooking spray. This prevents the bread pudding from sticking to the pan.

7. Pour the bread pudding mixture into the prepared baking pan, spreading it evenly.

8. Bake in the preheated oven for 45 minutes, or until the bread pudding is golden brown and set. A toothpick inserted into the center should come out clean. If the top is browning too quickly, you can loosely tent it with foil during the last 15 minutes of baking.

9. Remove the bread pudding from the oven and let it cool slightly before serving.

Expert Tips & Tricks

• Bread Prep: Stale Hawaiian bread works best for bread pudding as it absorbs the custard better without becoming overly soggy. If your bread is fresh, you can dry it out slightly by leaving it out uncovered for a few hours or toasting it lightly in the oven.
• Custard Consistency: For an extra creamy custard, consider using a combination of evaporated milk and a splash of heavy cream. However, remember that this will increase the fat content.
• Flavor Boost: Toast the coconut flakes in a dry pan for a few minutes before adding them to the mixture to enhance their flavor. Be careful not to burn them.
• Make-Ahead Option: You can assemble the bread pudding a day in advance and store it covered in the refrigerator. Just add a few minutes to the baking time if baking directly from the fridge.
• Doneness Test: The bread pudding is done when the center is set and the top is golden brown. A slight jiggle is okay, as it will continue to set as it cools. If the top is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.

Serving & Storage Suggestions

This Hawaiian bread pudding is delicious served warm or at room temperature. It pairs perfectly with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. For a festive touch, garnish with fresh pineapple chunks or toasted macadamia nuts.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through. You can also freeze the bread pudding for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	729 kcal	N/A
Calories from Fat	425 g	58%
Total Fat	47.3 g	72%
Saturated Fat	33.5 g	167%
Cholesterol	220.5 mg	73%
Sodium	259.9 mg	10%
Total Carbohydrate	68.9 g	22%
Dietary Fiber	4.7 g	18%
Sugars	52.3 g	N/A
Protein	11.7 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the evaporated milk with coconut milk or almond milk for a dairy-free version. Use a dairy-free butter alternative as well.
• Gluten-Free: Use gluten-free Hawaiian bread to make this recipe gluten-free.
• Add-Ins: Get creative with add-ins! Try adding chopped macadamia nuts, dried cranberries, or chocolate chips to the bread pudding mixture.
• Fruit Compote: Serve the bread pudding with a warm fruit compote made from pineapple, mango, or papaya for an extra layer of flavor.
• Spice Variations: Experiment with different spices, such as ginger, cardamom, or allspice, to customize the flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use regular bread instead of Hawaiian bread?
A: While you can use other types of bread, Hawaiian bread’s sweetness and soft texture contribute significantly to the unique flavor and texture of this bread pudding.

Q: Can I reduce the amount of sugar?
A: Yes, you can reduce the sugar slightly, but keep in mind that sugar contributes to both the sweetness and the texture of the bread pudding. Start by reducing it by ¼ cup and adjust to your preference.

Q: What is evaporated milk, and can I substitute it with regular milk?
A: Evaporated milk is milk that has had about 60% of its water removed, resulting in a richer, more concentrated flavor. While you can use regular milk, the bread pudding won’t be as rich or creamy.

Q: How do I prevent the bread pudding from becoming soggy?
A: Using slightly stale bread and not over-soaking the bread in the custard mixture are key to preventing sogginess. Also, ensure the oven temperature is correct.

Q: Can I freeze the bread pudding?
A: Yes, you can freeze the bread pudding. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Hawaiian bread pudding is more than just a dessert; it’s a warm hug in a bowl, a taste of the islands that can brighten even the coldest of nights. I encourage you to try this recipe and experience the comforting flavors for yourself. Don’t be afraid to experiment with variations and add your own personal touch. Share your creations and feedback, and consider serving it with a tropical cocktail for the ultimate Hawaiian experience. Aloha!