Hawaiian bread pudding features coconut and rum

One of the very best things that’s happened since I started this blog just a few months ago is the connection I’ve made to so many wonderful people who have contributed recipes, made comments, and added their own expertise and dishes to the mix.

One such person is Mary-Anne Durkee, who lives in California and has traveled the world seeking out exotic and wonderful foods. Mary-Anne, also a fan of bread pudding, recently created her own version of a recipe from chef Austin Szu. She posted it on the AkakaFallsInn_Hawaii group, which showcases the best of the Big Island. She describes this pudding as “sort of Hawaiian with a Nutella® (Italian) twist.” Now there’s an intriguing combo. Leis and fedoras?

Nutella®, a chocolatey hazelnut spread, which is used in the presentation, was first created in the 1940s by Pietro Ferrero in Piedmonte, Italy, says Mary-Anne, who also is an editor for iFood.TV and owner of the Tomatomania list on Yahoo. Mahalo for this flavorful recipe!

COCONUT BREAD PUDDING
1-1/2 cup coconut milk

1-1/2 cup whole milk

1 cup heavy cream

1 tbsp. vanilla extract

8 large eggs

1 cup sugar

4 tablespoons. Malibu coconut rum

1 pound Hawaiian bread, crust sliced, white cut into 1/2-inch cubes

2 cups shredded coconut, finely chopped into smaller pieces

1 stick butter, room temperature

Extra coconut and macadamia nuts for topping and presentation (see below)

Heat milk, cream and vanilla in a pot until just boiling. In separate bowl, whisk eggs and sugar together until sugar is dissolved, and then carefully temper in the hot dairy. Add rum and mix well.

Slice the crust off loaf of Hawaiian bread in large pieces and cut remaining white bread into 1/2-inch cubes. Mix room temperature butter with shredded coconut and spread it on inside of Hawaiian bread crust pieces and white bread pieces also. Lay all crust pieces crust side down in a 13x9x2-inch baking dish. This will form the crust layer at the bottom of your bread pudding. Add bread-cubes mixture and toss to coat. Transfer bread cubes to baking pan and lie them on top of crust layer. Pour mixture over bread in baking pan and smooth top with a spatula. Let mixture stand for 25 minutes to allow bread to absorb the custard.

Bake at 325 degrees F. until center is set and bread pudding is golden brown on top, about 55 minutes. Let stand for 30 minutes to cool slightly.

For coconut topping and macadamia nuts, toss and roll them in finely chopped crystallized ginger, and lightly toast in oven.
(Recipe adapted by Mary-Anne Durkee for the AkakaFallsInn_Hawaii group from a recipe by chef Austin Szu.)
Note: the Hawaiian bread is similar to Portuguese sweet bread.