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Turn stale bread into a tropical treat with Hawaiian Bread Pudding. Made with pineapple and macadamia nuts, then topped with a coconut creme anglaise, this is sweet and indulgent.

The rain is back. Summer might be over in Glasgow. It's by far been the longest summer we've had since moving here, so I'm not complaining.

My favorite thing abut Scottish summer is that it never really gets that hot, so you can actually go outside and enjoy the sunshine instead of hiding away in the air conditioning like some sort of weird vampire. I also love the abundance wildflowers. Life cannot be held back in this city. Pretty little blooms are everywhere, brightening up even the grimmest of side streets and alleyways.

Now that we can turn the oven back on, we can get back to baking. But it's still July, so maybe we don't want to give up on summer flavors just yet. Enter Hawaiian Bread Pudding. Custard soaked bread is piled high with pineapple and macadamia nuts then drizzled with a coconut rum creme anglaise for a truly tropical flavor.

Bread pudding is a great dessert for beginning bakers. It's pretty hard to screw up, and it's very versatile. You can change up the flavors and add ins without much concern because there's no leavening to worry about. It's also a great way to use up leftover bread. Stale bread, eggs, and milk doesn't sound that delicious, but the whole is much greater than the sum of its parts.

Hawaiian Bread Pudding might not be much of a stunner on the plate, but it's certainly delicious, and as far as I'm concerned that's all that matters.

Hawaiian Bread Pudding

Print Recipe

Hawaiian Bread Pudding is a simple dessert with a distinctly tropical feel.

Author: Renee Rendall
Prep Time: 30
Cook Time: 40
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

For the bread pudding

250 grams stale Hawaiian bread or brioche, cut into cubes
1 small can pineapple chunks
½ cup chopped macadamia nuts
3 eggs
40 grams (¼ cup) brown sugar
2 tablespoons coconut rum
125 ml (½ cup) heavy cream
500 ml (1 cup) whole milk

For the coconut rum creme anglaise

1-½ cups heavy cream
2 egg yolks
½ cup powdered sugar
¼ cup coconut rum

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Instructions

For the bread pudding

Preheat oven to 350F or 175C. Lightly butter a 2 quart casserole or a nine inch pie pan.
Add your dry bread to the pan. If it's not quite stale, you can leave it out on a wire rack for a while.
Add the pineapple and macadamia nuts. Try and evenly disperse them around the pan. No need to stir, just let everything settle.
In a mixing bowl, whisk together the eggs, brown sugar, rum, cream and milk. Pour this over your bread mixture and press the bread down into it to make sure everything is good and squidgy.
Let the bread soak for 20 minutes before putting it in the oven.
Bake for 40 minutes or until everything is puffy, lightly brown, and set.
Let rest until it is just warm.

For the coconut rum creme anglaise

While your bread pudding is soaking or baking, make your creme anglaise.
Add the cream, egg yolks, and powdered sugar to a small sauce pan over medium heat.
Stir constantly for about 8-10 minutes until the sauce thickens. It will coat the back of a wooden spoon when it's ready. Do not boil.
Stir in the rum until everything is smooth.
Pour it through a sieve into a container, then chill in the fridge until ready to use.
Drizzle your cold sauce over your warm bread pudding and enjoy.

Keywords: Bread Pudding, Hawaiian, Pineapple