SWEET ROLL BREAD PUDDING
Here's a new entertaining hack: Instead of cubing and toasting brioche for bread pudding, simply hollow out sweet Hawaiian dinner rolls and fill them with custard. Topped with juicy berries after baking, they're a surefire summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 servings
Number Of Ingredients 15
Steps:
- For the bread pudding: Spray a 9-by-13-inch baking dish with nonstick cooking spray; put the rolls in the dish. Use a sharp paring knife to cut a circle out of the top of each roll, leaving an 1/8-inch border around the edges and going down into each roll as far as possible without cutting through the bottom. Use the end of a wooden spoon handle to push the circles down into the rolls to create a large hole in the middle of each. Brush the tops of the rolls with 2 tablespoons of the cream and sprinkle with the turbinado sugar.
- Whisk together the milk, granulated sugar, vanilla, whole eggs and yolks, remaining 1 1/2 cups cream and salt in a large bowl. Reserve 1 cup of the custard and refrigerate. Pour the remaining custard in the holes in the rolls. Refrigerate until most of the custard has been absorbed, about 30 minutes.
- Preheat the oven to 325 degrees F.
- Pour the reserved custard into the holes so it pools. Bake until the custard is cooked through and the tops of the rolls are golden brown, about 1 hour 10 minutes.
- For the berries and cream: Meanwhile, put the strawberries, blueberries and blackberries into 3 separate medium bowls. Add 1/4 cup granulated sugar and 1 tablespoon lemon juice to each bowl and stir to combine. Let sit until liquid is released and the berries are softened and glistening, about 1 hour.
- Whisk the heavy cream and remaining 2 tablespoons granulated sugar in a medium bowl until soft peaks form, about 5 minutes. Refrigerate until ready to use.
- Spoon the berries into the holes in the rolls, filling each hole with a different kind of berry and working in diagonal rows to create a checkerboard pattern. Serve 1 roll on each plate with a dollop of whipped cream.
HAUPIA MACADAMIA NUT BREAD PUDDING
Steps:
- Preheat oven to 300 degrees F.
- Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
- Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.
HAWAIIAN BREAD PUDDING
Make and share this Hawaiian Bread Pudding recipe from Food.com.
Provided by Starfire aka Wendy
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix egg yolks, sugar and butter together.
- Add milk slowly. Add bread, coconut, vanilla, nutmeg and cinnamon.
- Use baking pan (greased) and bake at 350 degrees for 45 minutes.
- Serves 8.
Nutrition Facts : Calories 728.6, Fat 47.3, SaturatedFat 33.5, Cholesterol 220.5, Sodium 259.9, Carbohydrate 68.9, Fiber 4.7, Sugar 52.3, Protein 11.7
HAWAIIAN STYLE BREAD PUDDING
Make and share this Hawaiian Style Bread Pudding recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together, except bread.
- Fold in bread gently.
- Pour into 2-quart unbuttered casserole dish.
- Bake uncovered at 350 degrees for 1 hour.
- Top with raisins and serve.
Nutrition Facts : Calories 235.4, Fat 6.3, SaturatedFat 3.5, Cholesterol 13.8, Sodium 201.9, Carbohydrate 43.2, Fiber 1.6, Sugar 31, Protein 3.7
APPLE HAWAIIAN BREAD PUDDING
A delicious custardy bread pudding made with Hawaiian Sweet Bread - taken out of the Big Island's local electric company's cookbook.
Provided by coco4coconutty
Categories Dessert
Time 30m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Peel off brown crust from bread and cut bread into bite sized pieces and place into a 13x9x2 inch pan that has been sprayed/greased.
- Top bread cubes with apple pie filling.
- In medium sized pot scald milk; then stir in sugar and butter till it melts. Remove from heat and cool somewhat.
- Combine eggs with some of the milk mixture (tempering) and then add all back to pot. Pour over bread and apple pie filling. Sprinkle with cinnamon.
- Bake in 350 degree oven for 30 minutes.
- Store in refrigerator. I much prefer mine chilled, as opposed to warm, but either way it's good!
Nutrition Facts : Calories 109.8, Fat 5.6, SaturatedFat 3.2, Cholesterol 51.8, Sodium 69.8, Carbohydrate 13.5, Fiber 0.2, Sugar 9.6, Protein 2
ISLAND BREAD PUDDING
A tropical bread pudding that is just delicious. Made it for mother's day as part of a Hawaiian theme, and my family loves it. Even my husband who doesn't care for traditional bread pudding asks for a double batch so we can have leftovers. I have a hard time finding the pineapple-coconut nectar sometimes, but I find any tropical nectar will work.
Provided by kadiprimo
Categories Dessert
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
- In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
- In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
- Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3-4 hours. Check to make sure sides do not burn.
Nutrition Facts : Calories 350.2, Fat 11.9, SaturatedFat 9.3, Cholesterol 77.4, Sodium 221.4, Carbohydrate 55.7, Fiber 0.4, Sugar 54.1, Protein 3.1
HAWAIIAN ROLL BREAD PUDDING
It's so fun to play with ingredients to make one-of-a-kind bread pudding. At it again, I created a bread pudding with a creamy bit of a tart twist. Incorporating buttermilk and cream cheese is surprisingly delicious! King's® Hawaiian rolls makes it especially yummy!
Provided by MA McBridges
Categories Bread Pudding
Time 1h30m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
- Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, salt, and cinnamon together in a large mixing bowl until well combined.
- Tear each roll into 6 pieces. Add bread to the mixing bowl with raisins; mix gently until just moistened. Pinch bits of cream cheese over the bread mixture and fold in. Pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 54.6 g, Cholesterol 107.9 mg, Fat 8.4 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 286.5 mg, Sugar 17.8 g
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HAWAIIAN BREAD PUDDING DESSERT RECIPE | KAWALING PINOY
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4.6/5 (7)Total Time 9 hrs 15 minsCategory Dessert, SnackCalories 473 per serving
- In a large bowl, combine bread cubes, pineapple chunks, and raisins. Transfer to a lightly greased 9" x 11" baking dish.
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KING'S HAWAIIAN BREAD PUDDING RECIPE - THE DAILY MEAL
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4.7/5 (3)Calories 688 per servingTotal Time 2 hrs 30 mins
- Spray a deep half hotel pan (or any 10x12 inch pan, 4 inches high) with non-stick baking spray, and line with parchment paper. Set aside.
- In a medium pot, warm all dairy, sugar and milk. Butter should be melted and sugar dissolved. Do not let this boil. Set aside.
- In an electric blender, add all eggs and spices. While the blender is on low speed, stream in the scalded milk and butter mixture. If your blender isn't big enough to hold all liquid, blend in batches or hand mix in a large bowl after the eggs are fully blended.
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