Bread Pudding with King’s Hawaiian Sweet Rolls
King’s Hawaiian sweet rolls are perfect for bread pudding! They have a delicious sweet and buttery consistency that adds immense flavor to the dish. Who knew something so easy could be so elegant?
INGREDIENTS:
(Serves 12)
Bread Pudding
CUSTARD:
- 16 oz. heavy cream
- 16 oz. whole milk
- 8 oz. coconut milk
- 6 oz. granulated sugar
- 6 yolks
- 2 eggs
- ¼ tsp. salt
- 1 cup coconut flakes
- 1 packages of King’s Hawaiian sweet rolls (dinner roll size), each cut into ¾ inch chunks
- 2 oz. butter, melted
- 8 oz. chopped toasted macadamia nuts
COCONUT CARAMEL:
- 8 oz. coconut milk
- 6 oz. dark brown sugar
METHOD:
- Heat the milks, cream, and sugar, and whisk into the eggs, yolks and salt. Strain.
- Toast the bread cubes with some melted butter and place into a 9” X 13” pan. Pour the custard in and stir in the flaked coconut, allowing it to soak in. Pour on extra if needed- the more butter and custard the better!
- Sprinkle the top with toasted macadamia nuts and bake at 325F for 30 minutes or until a knife inserted in the center comes out clean.
- For caramel: Place the coconut milk and brown sugar in a small sauce pan and heat over medium heat until mixture simmers.
- Whisk constantly until sauce thickens slightly, about 5 minutes.
- Drizzle over bread pudding before serving.
#CHEFTIP:
- For an elegant presentation, serve individual portions using ramekins from my Pearlesent Stoneware Line.
