Bread Pudding with King’s Hawaiian Sweet Rolls

King’s Hawaiian sweet rolls are perfect for bread pudding! They have a delicious sweet and buttery consistency that adds immense flavor to the dish. Who knew something so easy could be so elegant?

Bread Pudding

INGREDIENTS:

(Serves 12)

Bread Pudding

CUSTARD:

  • 16 oz. heavy cream
  • 16 oz. whole milk
  • 8 oz. coconut milk
  • 6 oz. granulated sugar
  • 6 yolks
  • 2 eggs
  • ¼ tsp. salt
  • 1 cup coconut flakes
  • 1 packages of King’s Hawaiian sweet rolls (dinner roll size), each cut into ¾ inch chunks
  • 2 oz. butter, melted
  • 8 oz. chopped toasted macadamia nuts

COCONUT CARAMEL:

  • 8 oz. coconut milk
  • 6 oz. dark brown sugar

METHOD:

  • Heat the milks, cream, and sugar, and whisk into the eggs, yolks and salt. Strain.
  • Toast the bread cubes with some melted butter and place into a 9” X 13” pan. Pour the custard in and stir in the flaked coconut, allowing it to soak in. Pour on extra if needed- the more butter and custard the better!
  • Sprinkle the top with toasted macadamia nuts and bake at 325F for 30 minutes or until a knife inserted in the center comes out clean.
  • For caramel: Place the coconut milk and brown sugar in a small sauce pan and heat over medium heat until mixture simmers.
  • Whisk constantly until sauce thickens slightly, about 5 minutes.
  • Drizzle over bread pudding before serving.

#CHEFTIP:

  • For an elegant presentation, serve individual portions using ramekins from my Pearlesent Stoneware Line.

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