Hawaiian bread pudding brings a tropical twist to a classic comfort dessert. By using sweet, fluffy Hawaiian bread, we add a unique flavor and texture that sets this pudding apart from the usual versions. It’s a perfect way to turn leftover bread into a luscious treat that feels like a mini island getaway.
This recipe combines rich custard with the subtle sweetness of pineapple and coconut, creating a harmonious blend that’s both comforting and refreshing. Whether you’re serving it for a family brunch or a cozy dinner dessert, this Hawaiian bread pudding is sure to impress with its moist, flavorful bite. Let’s dive in and make a dessert that’s as delightful as a Hawaiian breeze.
Ingredients
To create our delicious Hawaiian Bread Pudding, we carefully select ingredients that balance sweetness, creaminess, and tropical flair. Below, you’ll find the components divided into essential groups for clarity and ease.
Bread Ingredients
- 6 cups Hawaiian sweet bread cubed (preferably a day old for the best texture)
- 1/2 cup unsalted butter, melted (to coat bread cubes lightly)
Custard Ingredients
- 4 large eggs, beaten
- 2 cups whole milk (for rich creaminess)
- 1 cup heavy cream (to enhance custard texture)
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
Additional Flavorings and Toppings
- 1 cup crushed pineapple, drained (for tropical zest)
- 1/2 cup shredded sweetened coconut (to sprinkle inside and on top)
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- Powdered sugar for dusting (after baking)
- Whipped cream or vanilla ice cream, for serving (optional but recommended)
| Ingredient Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Bread Ingredients | Hawaiian sweet bread | 6 cups, cubed | Use day-old bread for best absorption |
| Unsalted butter | 1/2 cup, melted | Lightly coat the bread cubes | |
| Custard Ingredients | Eggs | 4 large, beaten | Binds and sets the pudding |
| Whole milk | 2 cups | Provides creamy custard base | |
| Heavy cream | 1 cup | Enhances richness | |
| Granulated sugar | 1 cup | Sweetens custard | |
| Vanilla extract | 2 teaspoons | Adds deep flavor | |
| Additional Flavorings | Crushed pineapple | 1 cup, drained | Adds tropical freshness |
| Shredded sweetened coconut | 1/2 cup | Boosts texture and Hawaiian essence | |
| Ground cinnamon | 1/4 teaspoon (optional) | Adds spice warmth | |
| Powdered sugar | For dusting | Garnishes the finished dish | |
| Whipped cream or ice cream | For serving (optional) | Complements warm pudding perfectly |
Equipment Needed
To make this Hawaiian Bread Pudding perfectly, having the right equipment ensures smooth preparation and baking. Here’s what we need:
- 9×13-inch baking dish
This size accommodates the 6 cups of cubed Hawaiian bread, allowing the custard to soak evenly and bake properly.
- Large mixing bowls
Use one for mixing the bread with melted butter and another for whisking the custard ingredients.
- Whisk
Essential for beating the eggs and combining the custard mixture thoroughly until smooth.
- Measuring cups and spoons
Accurate measurements of milk, cream, sugar, vanilla, and spices are critical to balance flavors.
- Mixing spoon or spatula
To fold in pineapple and coconut gently without breaking down the bread cubes.
- Strainer or colander
Useful for draining the crushed pineapple to avoid excess liquid in the pudding.
- Aluminum foil or lid
Covers the dish during baking to prevent the top from burning while allowing custard to set.
- Cooling rack
Allows the bread pudding to cool evenly after baking without becoming soggy.
- Serving utensils
A large spoon or spatula works well for portioning the finished pudding.
| Equipment | Purpose |
|---|---|
| 9×13-inch baking dish | Holds bread pudding during baking |
| Large mixing bowls | Mixing bread and custard components |
| Whisk | Combining eggs and liquids |
| Measuring cups & spoons | Precise ingredient measurement |
| Mixing spoon or spatula | Folding pineapple and coconut |
| Strainer or colander | Draining crushed pineapple |
| Aluminum foil or lid | Covering dish while baking |
| Cooling rack | Cooling bread pudding after baking |
| Serving utensils | Serving portions |
Using these tools lets us bring out the best in this sweet Hawaiian bread pudding. Proper equipment highlights the texture and flavor, ensuring every bite is a taste of paradise.
Instructions
Follow these steps carefully to create a perfectly moist and flavorful Hawaiian Bread Pudding that captures the essence of the islands in every bite.
Prep Work
- Cube 6 cups of day-old Hawaiian sweet bread into 1-inch pieces for even soaking.
- Drain 1 cup of crushed pineapple thoroughly using a strainer to avoid excess moisture in the pudding.
- Preheat your oven to 350°F (175°C) to ensure a hot baking environment.
- Grease a 9×13-inch baking dish lightly with butter or non-stick spray to prevent sticking.
Making the Custard
- In a large mixing bowl, whisk 4 large eggs until smooth and slightly frothy.
- Add 2 cups whole milk and 1 cup heavy cream, whisking continuously to combine.
- Gradually mix in 1 cup granulated sugar until fully dissolved for a silky sweetness.
- Stir in 2 teaspoons pure vanilla extract and the optional 1/4 teaspoon ground cinnamon for warm aromatic notes.
“The custard is the key to a rich, creamy bread pudding, so mixing it well ensures every cube of Hawaiian bread soaks up the perfect amount.”
Assembling the Bread Pudding
- Place the cubed bread into the prepared baking dish evenly.
- Pour the custard mixture slowly over the bread, pressing down gently with a spatula to submerge the cubes and allow full absorption.
- Sprinkle 1 cup drained crushed pineapple evenly over the soaked bread.
- Scatter 1/2 cup shredded sweetened coconut across the top for tropical flavor and texture.
- Drizzle 1/2 cup melted unsalted butter over everything to enhance richness and help create a golden crust.
Baking
- Cover the baking dish loosely with aluminum foil to retain moisture during the initial baking phase.
- Bake at 350°F (175°C) for 40 minutes covered, allowing the custard to set evenly.
- Remove the foil and continue baking for an additional 15-20 minutes until the top turns golden brown and the custard is fully set.
- Insert a knife near the center—if it comes out clean, the pudding is done.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Covered Bake | 350°F (175°C) | 40 minutes | Custard sets, moisture retained |
| Uncovered Bake | 350°F (175°C) | 15-20 minutes | Top browns, crust develops |
- Allow the pudding to cool on a rack for at least 20 minutes to thicken and develop flavors before serving.
Serve dusted with powdered sugar or paired with whipped cream or vanilla ice cream for an authentic Hawaiian Bread Pudding experience.
Serving Suggestions
To elevate our Hawaiian Bread Pudding experience, serving it thoughtfully enhances the rich tropical flavors and creamy texture. Here are several perfect ways to serve this dessert for maximum enjoyment:
- Serve warm, fresh out of the oven to fully enjoy the soft custard soaked bread with caramelized edges. The warmth enhances the aroma of vanilla and coconut.
- Dust with powdered sugar just before serving. This simple touch adds a delicate sweetness and a visually appealing finish.
- Accompany with a scoop of vanilla ice cream. The cold creamy ice cream contrasts beautifully with the warm pudding, adding an extra layer of indulgence.
- Add whipped cream for a light, airy complement that balances the pudding’s richness and enhances the tropical feel.
- Drizzle with a caramel or pineapple glaze for extra sweetness and a glossy finish that looks as good as it tastes.
- Garnish with toasted coconut flakes to add a slight crunch and deepen the coconut flavor.
To give you a quick reference, here’s a table summarizing our favorite serving options with their complementary effects:
| Serving Suggestion | Effect / Enhancement |
|---|---|
| Warm out of the oven | Intensifies aromas and soft texture |
| Powdered sugar dusting | Adds subtle sweetness and visual appeal |
| Vanilla ice cream | Cool contrast that balances warm pudding |
| Whipped cream | Light, airy texture to offset richness |
| Caramel or pineapple glaze | Extra sweetness with glossy finish |
| Toasted coconut flakes | Crunchy texture with enhanced coconut flavor |
“Serving our Hawaiian Bread Pudding with chilled vanilla ice cream is like a mini tropical vacation in every bite.“
We recommend plating small portions for rich flavors to shine through, especially when paired with our suggested toppings. This approach makes it perfect for family gatherings or a special dessert night.
Make-Ahead and Storage Tips
Preparing in Advance for Ease and Flavor
To save time and enhance the flavors of our Hawaiian Bread Pudding, we recommend making the pudding ahead of time. After assembling the bread pudding in the baking dish, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. This resting period allows the custard to fully soak into the Hawaiian sweet bread cubes, creating a richer, more cohesive texture when baked.
“Allowing the pudding to marinate overnight enhances the custard absorption, resulting in a moist and flavorful dessert that tastes even better than freshly mixed.”
Baking When Ready
When you’re ready to bake, remove the pudding from the refrigerator and let it rest at room temperature for about 15–20 minutes. This helps the dish bake more evenly. Then, follow the original baking instructions: cover with foil for the first 40 minutes and uncover for the final 15–20 minutes to achieve the perfect golden crust.
Storage After Baking
Proper storage is essential to maintain the pudding’s moist texture and delicious flavors.
- Cool Completely: Allow the baked pudding to cool on a rack for at least 1 hour before storing.
- Refrigerate: Place the cooled pudding in an airtight container or cover tightly with foil/plastic wrap. Store it in the refrigerator for up to 4–5 days.
- Freeze for Longer Storage: Wrap the pudding securely in plastic wrap and then aluminum foil, or place portions in freezer-safe containers. Freeze for up to 2 months without significant loss of flavor or texture.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigeration | 4–5 days | Cover tightly to prevent drying out |
| Freezing | Up to 2 months | Label packages with date for freshness |
Reheating Instructions
To enjoy our Hawaiian Bread Pudding like it just came out of the oven, follow these reheating tips:
- Oven Reheat: Preheat the oven to 325°F (163°C). Place the pudding in an oven-safe dish, cover loosely with foil, and warm for 15-20 minutes until heated through.
- Microwave Reheat: Place a single portion on a microwave-safe plate. Heat on medium power for 30-45 seconds, checking to avoid overheating.
Tip: Adding a tablespoon of milk or cream before reheating can help keep the pudding moist.
Summary of Make-Ahead and Storage Tips
| Step | Action | Benefit |
|---|---|---|
| Make-Ahead | Refrigerate unbaked pudding up to 24h | Enhances custard absorption |
| Cool After Baking | Cool completely before storing | Prevents sogginess and spoilage |
| Refrigerate | Store in airtight container for 4-5 days | Maintains freshness and flavor |
| Freeze | Freeze wrapped pudding up to 2 months | Extends shelf life |
| Reheat | Oven or microwave with moisture added | Retains texture and warmth |
Using these Make-Ahead and Storage Tips, we can prepare ahead, reduce last-minute stress, and ensure everyone enjoys the vibrant tropical flavors and luscious texture of our Hawaiian Bread Pudding anytime.
Conclusion
Hawaiian bread pudding brings a tropical twist to a beloved classic, making it a standout dessert for any occasion. Its blend of sweet bread, pineapple, and coconut creates a comforting yet refreshing treat that’s sure to please everyone at the table. With simple ingredients and straightforward steps, it’s easy to prepare and perfect for sharing.
By embracing the flavors of the islands, we can turn an ordinary dessert into something memorable and inviting. Whether served warm with ice cream or enjoyed as a make-ahead delight, this recipe offers a taste of paradise right in our own kitchens. Let’s keep this delicious tradition alive and savor every bite together.
Frequently Asked Questions
What makes Hawaiian bread pudding different from traditional bread pudding?
Hawaiian bread pudding uses sweet Hawaiian bread, combined with pineapple and coconut, creating a moist, flavorful dessert with a tropical twist.
What ingredients do I need to make Hawaiian bread pudding?
You’ll need Hawaiian sweet bread, eggs, whole milk, heavy cream, sugar, vanilla extract, crushed pineapple, shredded sweetened coconut, melted butter, and optional cinnamon.
What equipment is essential for making this pudding?
A 9×13-inch baking dish, mixing bowls, whisk, measuring cups and spoons, spatula, strainer for pineapple, aluminum foil, cooling rack, and serving utensils.
How do I prepare the custard for the pudding?
Whisk eggs, then mix with milk, heavy cream, sugar, and vanilla extract until smooth and combined.
What is the baking process for Hawaiian bread pudding?
Cover with foil and bake for 40 minutes, then uncover and bake for another 15-20 minutes until golden brown.
Can I make the pudding ahead of time?
Yes, you can prepare it and refrigerate for up to 24 hours before baking to enhance flavor and texture.
How should I store leftover Hawaiian bread pudding?
Refrigerate leftovers for 4-5 days or freeze for up to 2 months in an airtight container.
What are the best serving suggestions for this dessert?
Serve warm, dusted with powdered sugar, with vanilla ice cream, whipped cream, or drizzled caramel or pineapple glaze.
How do I reheat leftover bread pudding?
Reheat in the oven at a low temperature or microwave until warm, ensuring it remains moist and custardy.
Is this dessert suitable for family gatherings?
Absolutely! Its moist texture and tropical flavors make it perfect for impressing guests at any gathering.