King's Hawaiian Restaurants

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King's Hawaiian® Taste Summer recipe contest Winners

"Piña Colada Bread Pudding"
by Joni Hilton

Ingredients:

  • 1 (16 oz.) round loaf King's Hawaiian Sweet Bread, cut into one-inch cubes
  • 8 eggs
  • 1 cup coconut milk
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 (14 oz) can crushed pineapple, drained
  • 1/2 cup flaked coconut

Preparation:

  1. Place King's Hawaiian bread cubes in a greased casserole dish. In a large bowl, mix eggs until fluffy.
  2. Mix in coconut milk, butter, sugar, cinnamon and vanilla.
  3. Fold in pineapple and flaked coconut.
  4. Pour over bread cubes, and bake at 350 degrees for 45 minutes, or until knife inserted in center comes out clean. Makes: 10-12 servings

"Coconut Caramel Cheesecake"
by Shirley Mizushima

Ingredients:

  • 1 (16 oz.) loaf King's Hawaiian Sweet Bread
  • 3 8 oz. packages cream cheese softened
  • 1 14 oz. can sweetened condensed milk
  • 3 large eggs
  • 1/2 cup caramel sundae syrup
  • 2/3 cup lightly toasted coconut flakes

Preparation:

  1. Preheat oven to 300 degrees.
  2. Remove crust from loaf. Slice loaf into 3 horizontal layers. Place middle slice into the bottom of an 8-inch spring form pan. Reserve remaining bread layers for another use.
  3. Spread 1/3 cup caramel sauce evenly over bread slice. Sprinkle 1/3 cup toasted coconut over caramel. 3. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and mix well. Pour over prepared crust.
  4. Bake approximately 60 to 65 minutes or until center is set. Cool. Sprinkle remaining coconut on top of cheesecake and drizzle with caramel sauce.
  5. Chill in refrigerator until ready to serve. Also tastes great served warm! Makes: 8-10 servings

"King’s Hawaiian French Toast Kabobs"
by David Redemann

Ingredients:

  • 1/2 loaf of (16 oz.) King’s Hawaiian Sweet Bread
  • 1/3 cup of hazelnut flavored non-dairy coffee creamer
  • 3 eggs
  • Fresh pineapple 1/2 lb.
  • Fully cooked boneless ham
  • Skewers (if wood, soak in water)

Preparation:

  1. Whisk eggs and creamer together.
  2. Cut pineapple and ham into one-inch cubes.
  3. Soak wooden skewers in water.
  4. Dip bread cubes in egg mixture (do not soak as bread will get mushy).
  5. Assemble ingredients on skewers.
  6. Grill at a medium heat approximately 10 minutes, turning once. Makes: 6 – 12 skewers, depending upon size

"Sweet Island Delight"
by Carissa Scarpa

Ingredients:

  • 1 (16 oz) King's Hawaiian Sweet Bread
  • 1 14 oz. can crushed pineapple
  • 1 small jar maraschino cherries
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup salted butter

Preparation:

  1. Remove King's Hawaiian bread from metal pan. Cut the King's Hawaiian bread into one-inch cubes. Meanwhile, melt butter in a microwave safe bowl until liquefied.
  2. In a large mixing bowl, combine the bread squares, butter, pineapple (juice included), cherries (juice included), and the chocolate chips. Mix well.
  3. Next, lay out about three feet of aluminum foil. Fold the foil in half so that about 1 1/2 feet of foil is overlapping. Carefully pour the bread mixture onto the aluminum foil. Pull the corners of the foil together and twist them together to seal it. Place this dessert on the barbecue grill at a medium heat for 15-20 minutes, allowing the juices to soak up into the bread, and the flames to lightly brown it through the foil.
  4. After 15-20 minutes, carefully remove it from the grill using tongs. The aluminum foil will cool quickly, then carefully unwrap it and place it on a serving bowl. Enjoy while warm! Makes: 8 servings

"Hawaiian Buffalo Dip"
by Jennie Watkins

Ingredients:

  • 1 Package King’s Hawaiian Snacker Rolls
  • 8 oz. brick softened cream cheese
  • 2 large cans chunk chicken breast
  • 1 cup Frank’s Hot Wings Buffalo Sauce
  • 1 14 oz. can crushed pineapple (drained) blue cheese salad dressing
  • 8 oz. shredded cheddar cheese

Preparation:

  1. On each King’s Hawaiian Snacker Roll half, spread the following in the order given: - An even layer of cream cheese - 2 tbsp. chicken; pineapple; buffalo sauce mixture - A drizzle of blue cheese dressing - Sprinkle of shredded cheese
  2. 2. Preheat grill and set grill on low. Center cookie sheet on grill surface and close lid. Check after 5-6 min. and remove when cheese is melted. Makes: 8 servings