Tropical Bread Pudding

4
George Levinthal

By
@ChefGeoLevi

My friends and co-workers love when I bring bread pudding for pot lucks and brunches and this time I wanted to change it up from a fall or winter dish to something more for summer with the bright flavors that you would find at beach resorts in the tropics.

Rating:
★★★★★ 1 vote
Comments:
Serves:
18 - 20
Prep:
30 Min
Cook:
50 Min
Method:
Bake

Ingredients

2-1/2 c
whole milk
1 c
half & half or cream
4 Tbsp
unsalted butter
2 tsp
vanilla
2 tsp
ground cinnamon
3/4 c
packed brown sugar, dark or light
1/3 c
rum or rum extract
1-1/2 c
ripe bananas, mashed
1 c
chopped macadamia nuts, divided
1/2 c
shredded coconut, plus 1/4 cup
1 c
pineapple chunks, fresh or canned, cut into smaller pieces
4
eggs, beaten
1 large
challah (egg bread) or brioche

Step-By-Step

1Do ahead of time: If the bread is not stale, cut into cubes, place on a large cookie sheet and put into a 200 deg. F oven for 45 to 60 minutes until it’s dried.
2Pre-heat your over to 350 deg. F
3Combine the first seven (7) ingredients in a large saucepan over medium heat until the brown sugar is thoroughly dissolved, whisking occasionally. Don’t let the milk boil.
4Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread and gently fold together to coat all of the bread. Add the beaten eggs, the mashed banana, the ½ cup of coconut and ½ cup of the macadamia nuts. Fold everything together and let rest for 5 to 10 minutes.
5Pour everything into a lightly greased 9 x 13 baking dish and sprinkle the remaining nuts over the top. Bake for 45 minutes, remove from the oven and sprinkle on the pineapple chunks and remaining coconut. Return to the oven for 5 to 10 minutes. Remove from the oven and let rest 5 to 10 minutes. Serve warm with ice cream or whipped cream.

About Tropical Bread Pudding

Course/Dish: Other Desserts
Main Ingredient: Bread
Regional Style: Hawaiian/Polynesian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids