Saturday, July 19, 2008

Big Island bread pudding is Hawaii Cook-Off winner

From a distant shore comes news of a bread pudding winning recipe. Several friends, including list mom, Sonia Martinez, from the Cooking with Aloha Internet group
Have shared a prize bread pudding recipe from the Taste of Puna Cook-Off in Keaau, Hawaii. This annual event draws a large crowd who wait anxiously to taste and enjoy the “provocative and creative dishes” from Puma.

Each year the proceeds from donations from the public tasting go to a charitable organization, which in this case was Best Friend Camp, a group that encourages building stronger families and encouraging positive parenting.

In the Best of Dessert Category event, the winner was the Big Island Bread Pudding with Coconut Honey Sauce by Michelle Grace. This delectable-sounding offering features tropical favorites such as bananas, pineapple, and macadamia nuts, with a sauce made with coconut milk and honey.

(Dessert category winner by Michelle Grace in the Taste of Puna Cook-Off)

Bread pudding:
1 loaf cinnamon bread, cut into 1” cubes
1/2 cup Puna white sugar
1/2 cup Puna brown sugar
2 cups whole milk
2 cups half & half
1/2 cup butter
1/4 teaspoon salt
4 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract
2 Keaau bananas, chopped
1 15-ounce can crushed pineapple, well drained
1 cup Puna Mac Nuts, toasted & chopped

Preheat oven to 350 degrees F. Grease 13x9” pan. In small bowl mix together bananas and pineapple until combined.
In medium saucepan combine white and brown sugars, milk, half & half, butter and salt. Heat over low heat until sugar and butter are melted, stirring constantly. Remove from heat.
In small bowl whisk together eggs, vanilla and almond extract. Slowly add to milk mixture, whisking constantly until combined. Set aside.
Spread half of bread cubes in pan and sprinkle with half of banana mixture. Repeat with remaining bread and banana. Slowly pour egg/milk mixture over bread and fruit until completely saturated. Sprinkle with macadamia nuts and bake for 55-60 minutes or until golden-brown, puffy, and there is no liquid visible when punctured.

Coconut Honey Sauce:
1 13.5-ounce can coconut milk
1/2 cup Keaau Bee Happy Christmas Berry Honey
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 tablespoons water
4 teaspoons corn starch
2 tablespoons butter
1/16 teaspoon almond extract
1 teaspoon vanilla
In small bowl whisk together water and cornstarch until combined. Set aside.
In medium saucepan, bring coconut milk, honey, ginger, nutmeg and salt to a simmer over medium heat, whisking constantly to prevent burning. Whisking vigorously, add water/cornstarch mixture into coconut mixture and bring back to a simmer. Let bubble gently, whisking constantly to prevent lumps and burning, until thickened. Remove from heat and whisk in butter, almond and vanilla until smooth. Lavishly ladle over warm bread pudding and enjoy!!

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