Hawaiian Bread Pudding is the perfect use for leftover bread! This soft custard, loaded with tropical flavors and a fruity caramel sauce, makes a great dessert or snack.
Over the years, the Kawaling Pinoy recipe archive has grown to include plenty of party favorites. I am sure you’ll find something special for any occasion. And if I may recommend one thing to add to your everyday family dinner or holiday menu, this tropical bread pudding must be on the list!
Like ham and cheese bread rolls or buttery Biscocho, it’s a great way to use up day-old bread. It’s sure to be the star of the party and will have guests lining up for more. Who can resist a slice of moist, custardy pudding generously drizzled with a golden caramel sauce?
Ingredient notes
Bread pudding is a popular dessert made with cubed bread, milk, and eggs. Dried or fresh fruits, nuts, sweeteners such as honey, sugar, or syrup, and spices are also added to add flavor and texture.
There are many delicious versions of this dessert, but I have to say, any bread pudding is only as good as its bread. While you can use mostly any day-old bread you have on hand, such as sourdough, Texas toast, tasty bread, pandesal, or brioche, my favorite for this tropical version are pan de leche rolls. Their soft texture and subtly sweet taste provide an excellent base for the custard and work well with the pineapple, raisins, and coconut added to the mix.
I used a combination of Nestle’s all-purpose cream and evaporated milk for the custard to give the pudding a richer and creamier flavor. Nestle is the brand I trust when it comes to all-purpose cream. Its use of milkfat instead of vegetable fat creates a significantly better taste. Warm spices like nutmeg and cinnamon add a nice contrast to the pudding’s sweetness.
Step-by-step instructions
- Cut the bread into 1-inch cubes and combine with pineapple chunks and raisins in a large bowl. Transfer to a lightly greased 9 x 11 baking dish.
- In a small bowl, whisk together all-purpose cream, evaporated milk, eggs, sugar, and melted butter until well-blended.
- Pour the custard onto the bread mixture and gently toss to moisten completely. Refrigerate for one to two hours to soak.
- Generously sprinkle the top with unsweetened coconut flakes to add a delicious pop of crunch. Bake in a 350 F oven for one hour or until set.
An hour in the oven, and you get an amazing sweet treat the whole family will love! The top comes out golden brown with delightfully crisp edges, while the inside is melt-in-your-mouth soft and light, with random bites of juicy fruit.
But we’re not stopping there because we’re finishing it off with a hefty splash of caramel sauce! The pudding is heavenly, but that liquid gold takes it up a notch, so don’t skip it.
How to make the caramel sauce
- Melt ¼ cup butter in a saucepan over medium heat. Add ¼ cup brown sugar and stir until dissolved.
- Add ¼ cup pineapple juice and ½ cup heavy cream, stirring constantly. Add ⅓ teaspoon cinnamon and ⅓ teaspoon nutmeg and stir to distribute.
- Continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.
How to serve and store
- Allow to set, drizzle with caramel sauce, and cut into serving portions. You can also top it with a dollop of whipped topping if desired.
- Serve warm or cold with tsokolate, coffee, or icy beverage such as melon juice for breakfast, after-meal dessert, or whenever you need a delicious pick-me-up snack.
- To store leftovers, wrap the pan tightly with plastic film or aluminum foil and keep in the refrigerator for up 3 to 4 days. Any longer, it will start to lose moisture and dry out.
- To freeze, store the caramel sauce in a separate container and wrap the pudding in plastic film in individual portions. Store in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and warm up in the microwave at 10-second intervals until softened.
