Pumpkin Coconut Bread Pudding w/Haupia Cream-Hawaiian style
INGREDIENTS
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This is an over-the-top ending to be served with lots of love... This bread pudding is made
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with a combination of classic traditional ingredients fused with classic Hawaiian ingredients
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to make a truly unique and elegant dessert. Overflowing with a rich custard, coconut,
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pumpkin, chestnuts, currants topped with a silky haupia cream topping.
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Butter
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1 1/4 cups whipping cream
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1 cup milk
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4 or 5 croissants or 10 oz. Hawaiian sweet bread, torn (about 6 cups)
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1 1/4 cups roasted, shelled chestnuts, crumbled, or one 8- to 10-oz. can chestnuts,
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drained and crumbled
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1 cup shredded coconut
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3 eggs
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1 egg yolk
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1 cup granulated sugar
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1 cup packed brown sugar
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1 pound roasted pumpkin flesh or hard squash flesh, mashed (2 cups) or
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one 15-oz. can pumpkin
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1 1/4 cups dried currants or golden raisins
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3 tablespoons butter, melted
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1/2 teaspoon ground ginger
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Seeds of one vanilla bean* or 2 tsp. vanilla extract
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1 Haupia Cream (recipe below)
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Haupia Whipped Cream
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1/2 cup coconut milk
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Pumpkin pie spice (optional)
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