The Pioneer Woman Tasty Kitchen
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Hawaiian Bread Pudding

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Since I love Hawaiian bread so much we decided to make bread pudding out of it, and since it is “Hawaiian” we decided to add some pineapple. And what goes better with pineapple than coconut?

Ingredients

  • 1 loaf Hawaiian Bread, Cut Into 1 Inch Pieces
  • 2 cups Pineapple Cut Into Bite-Sized Pieces
  • 2 cups Heavy Cream
  • 1-¼ cup White Chocolate Chips
  • 1-½ cup Sugar
  • 2 cups Milk
  • 2 whole Eggs, Beaten
  • 3  Egg Yolks, Beaten
  • 2 teaspoons Vanilla Extract
  • 1 cup Sweetened Shredded Coconut

Preparation

Cut the bread and pineapple into bite-sized cubes and add to a 9×13 pan. In a saucepan, heat the cream over medium heat. Meanwhile put the chocolate chips into a medium-sized bowl. Once the heavy cream begins to simmer remove it from the heat and pour over the white chocolate chips. Whisk the white chocolate and the heavy cream until the chocolate is melted.

Add the sugar, milk, eggs, egg yolks and vanilla and whisk. Pour the mixture over the bread and pineapple. Sprinkle with the coconut. Allow the bread pudding to sit for 1 hour and then bake for 45 minutes in a 350ºF oven. If it is getting too brown, cover the bread pudding with foil.

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Profile photo of Beatrice

Beatrice on 6.10.2013

I added coconut milk for some of the milk and it is so nice! Looked so delish!

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