Aloha, lovely readers!
I created a recipe as part of a King’s Hawaiian competition. I it call Aloha Bread Pudding, a very Hawaiian take on the seasonal favorite. The contest only allowed for a 1-minute video submission, so I’m including the full recipe here. It’s super fast and even more delicious, perfect for all the holiday parties and potlucks that make this time of year so fun (and hectic).
Click the image below to watch the video:
I spent a lot of time finding a way to incorporate flavors reflective of the Hawaiian palate and ended up choosing:
King’s Hawaiian bread – This compulsory ingredient served as a point of inspiration and base for the recipe’s flavor profile (DISCLAIMER: These rolls have dairy in them).
Macadamia nuts – Grown in Hawai’i since the late 1800s, the islands put this nut on the culinary map (so much so that some people call them Hawai’i nuts).
Chocolate – Hawai’i is the only state in the US that grows cacao, and chocolate produced on the islands takes on a unique depth of flavor from the geography and climate.
Coconut cream – This is one of my favorite things to cook with regardless of what palate I’m channeling. And there’s only one place you think of when you catch a glimpse of a coconut bra…
Kona coffee – Found exclusively on Hawai’i’s Big Island, Kona coffee is one of the most expensive coffees in the world, thriving in the favorable sunny mornings, rainy afternoons, and mineral-rich volcanic soil of the island.
- 12 King’s Hawaiian sweet dinner rolls, broken into about 1/2-inch cubes
- 1 cup macadamia nuts
- 1 cup chopped semisweet chocolate (or chocolate chips)
- 1 cup whole milk
- 1 cup coconut cream
- 2 Tbsp instant Kona coffee (fresh-brewed coffee is always the tastiest, but instant coffee works best here for speed’s sake)
- 3 eggs
- 3/4 cup sugar
- 2 Tbsp butter, cut into small chunks
- Dry broken dinner rolls on baking sheets in oven at 250° for an hour. Alternatively, you can wait for your King’s Hawaiian rolls to get stale, but they’re so moist that you might starve to death waiting for them to harden.
- In a bowl, toss together dried bread, macadamia nuts, and chocolate. Pour into a greased baking dish.
- Heat the whole milk on your stovetop until simmering.
- Stir in coffee to dissolve, then stir in the coconut cream and remove from heat.
- In a separate bowl, whisk together eggs and sugar. Whisk in milk, coffee, and cream mixture.
- Pour the ingredients of the bowl over bread in dish, trying to cover as much of the bread as you can. Cover the dish in foil and chill in the fridge for about an hour.
- Sprinkle chunks of butter over pudding. Bake, uncovered, at 350° for 40 minutes (should be bubbling).
- I served mine hot with coconut ice cream…YUM.