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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Aloha ! Bread pudding started as a way to use leftover bread and became a comfort food desert. This is Chef Sam Choy's Island version. Ingredients:
3 eggs |
3/4 cup granulated sugar |
4 cups milk |
6 tablespoons coconut milk |
8 cups diced day old bread, about 1/2 inch cubes |
1/2 cup toasted macadamia nuts, chopped |
1/2 cup toasted coconut flakes |
1/2 cup diced pineapple |
1/4 cup toasted macadamia nuts, chopped |
1/4 cup toasted coconut flakes |
1 1/2 cups whipped cream |
Directions:
1. Preheat oven to 325°F.
2. Whisk eggs and sugar together, add milk and coconut milk and mix thoroughly.
3. Layer bread, nuts and coconut in a greased 13x9 inch baking pan.
4. Pour the egg mixture evenly over the top and let sit until the egg mixture soaks into the bread.
5. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
6. To serve: Combine pineapple, nuts and coconut and sprinkle over the pudding.
7. Top each serving with a dollop of whipped cream.
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