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Hawaiian Style Bread Pudding: A Taste of Aloha

The scent of warm pineapple and cinnamon always takes me back to my childhood summers spent on Oahu. My grandmother, a kamaʻāina through and through, would always have a bread pudding baking in her small kitchen, the sweet aroma mingling with the salty ocean breeze. It wasn’t just dessert; it was a symbol of our family, a sweet embrace of Hawaiian hospitality and warmth. Each bite of this Hawaiian Style Bread Pudding is like stepping back onto those sun-kissed shores, a reminder of simpler times and the enduring power of family.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Dietary Type: Vegetarian (can be made dairy-free – see variations)

Ingredients

¾ cup sugar
½ cup egg substitute
⅓ cup butter, softened
⅓ cup nonfat milk
2 (20 ounce) cans crushed pineapple, undrained
1 teaspoon cinnamon
½ cup raisins
10 slices bread, cubed

Equipment Needed

2-quart casserole dish
Large mixing bowl
Measuring cups and spoons

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is in the center position for even baking.
In a large mixing bowl, combine the sugar, egg substitute, softened butter, and nonfat milk. Mix well until the sugar is mostly dissolved and the mixture is smooth. A whisk works best to prevent any lumps of butter from remaining.
Add the two cans of crushed pineapple undrained to the mixture. The juice from the pineapple is crucial for the correct moisture level and flavor of the bread pudding.
Stir in the cinnamon. This spice adds a warm, comforting flavor that complements the pineapple beautifully.
Gently fold in the raisins. If you’re not a fan of raisins, you can substitute them with other dried fruits like chopped dried cranberries or golden raisins.
Add the cubed bread to the mixture. Gently fold the bread into the wet ingredients until all the pieces are evenly coated. Be careful not to overmix, as this can make the bread pudding dense. You want the bread to absorb the mixture without becoming mushy.
Pour the bread mixture into a 2-quart casserole dish. There is no need to grease the dish as the moisture from the pineapple will prevent sticking.
Bake the bread pudding uncovered in the preheated oven for 1 hour. The bread pudding is done when it is golden brown on top and a knife inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with foil during the last 15 minutes of baking.
Remove the bread pudding from the oven and let it cool slightly before serving. This allows the flavors to meld together and the bread pudding to set.
Sprinkle additional raisins on top to add extra flair.

Expert Tips & Tricks

Bread Choice: Stale bread works best for bread pudding, as it absorbs the custard better. If your bread is fresh, you can dry it out by leaving the cubes out overnight or toasting them lightly in a low oven.
Custard Consistency: The right custard consistency is key. If you prefer a richer flavor, try using whole milk instead of nonfat milk. However, this will increase the fat content.
Preventing Soggy Bottom: Be sure your oven is properly preheated. A consistent temperature ensures that the bread pudding cooks evenly and avoids a soggy bottom.
Make-Ahead Option: You can assemble the bread pudding a day in advance and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time.
Adjust Baking Time: Keep a close eye on the bread pudding during the final 15-20 minutes of baking. Oven temperatures can vary. If it’s browning too quickly, reduce the temperature by 25 degrees or tent with foil.

Serving & Storage Suggestions

Serve the Hawaiian Style Bread Pudding warm or at room temperature. It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat. The sweetness of the bread pudding pairs perfectly with the creamy coolness of the ice cream or whipped cream.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions for 30-60 seconds, or bake the entire casserole dish in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

Do not leave the bread pudding at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	235.4 kcal	N/A
Calories from Fat	56 g	24%
Total Fat	6.3 g	9%
Saturated Fat	3.5 g	17%
Cholesterol	13.8 mg	4%
Sodium	201.9 mg	8%
Total Carbohydrate	43.2 g	14%
Dietary Fiber	1.6 g	6%
Sugars	31 g	124%
Protein	3.7 g	7%

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

Variations & Substitutions

Dairy-Free Option: Substitute the butter with a vegan butter alternative and use almond or soy milk instead of nonfat milk.
Gluten-Free Option: Use gluten-free bread. There are many good gluten-free bread options available at most grocery stores.
Add Nuts: Toast some macadamia nuts or pecans and sprinkle them on top before baking for added texture and flavor.
Spice it Up: Add a pinch of ground nutmeg or ginger to the batter for a more complex flavor profile.
Tropical Twist: Substitute some of the pineapple with other tropical fruits like chopped mango or papaya.
Reduce Sugar: Since pineapple is already sweet, consider using less than 3/4 cup of sugar. Start with 1/2 cup and add more to taste.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pineapple instead of canned?
A: While you can use fresh pineapple, canned crushed pineapple is recommended because it’s already broken down and will integrate better into the custard. Fresh pineapple may also require additional cooking to soften.

Q: What type of bread is best for bread pudding?
A: A sturdy bread like challah, brioche, or even day-old French bread works best. These breads hold their shape well and absorb the custard without becoming too mushy.

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

Q: My bread pudding is too dry. What did I do wrong?
A: Overbaking is the most common cause of dry bread pudding. Be sure to check for doneness after 50 minutes and reduce the baking time if needed. Also, ensure you’re using enough liquid in the custard base.

Q: Can I add a sauce to this bread pudding?
A: Absolutely! A simple caramel sauce or a vanilla glaze would complement the pineapple and cinnamon flavors beautifully. You could also make a light rum sauce for an extra tropical touch.

Final Thoughts

This Hawaiian Style Bread Pudding is more than just a dessert; it’s a taste of paradise, a warm hug in a bowl. Whether you’re a seasoned baker or a kitchen novice, I encourage you to try this recipe and bring a little bit of Aloha into your home. Don’t be afraid to experiment with variations and make it your own. Share your creations with friends and family, and let the flavors transport you to sun-kissed beaches and swaying palm trees. And if you’re feeling particularly adventurous, try pairing it with a refreshing glass of pineapple juice or a scoop of macadamia nut ice cream. Mahalo and enjoy!

Hawaiian Style Bread Pudding Recipe