Donatella's Coconut and Macadamia Nut Bread Pudding

Donatella's Coconut and Macadamia Nut Bread Pudding

Prep: 10 minutes

Cook: 40 minutes

Serves: 12

Ingredients for this recipe

Ingredients

  • CUSTARD
  • 1 - 12 pack KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
  • 16 ounces heavy cream
  • 16 ounces whole milk
  • 8 ounces Coconut Milk
  • 6 ounces granulated sugar
  • 6 egg yolks
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 cup Coconut Flakes
  • 2 ounces butter melted
  • 8 ounces Macadmia Nuts, toasted & chopped
  • COCONUT CARAMEL
  • 8 ounces Coconut Milk
  • 6 ounces dark brown sugar

Our Products used

Our Products used

Preparation

Preparation

Donatella's Coconut and Macadamia Nut Bread Pudding
Step 1
For Custard:
Step 2
Heat the milks, cream and sugar and whisk into the eggs, yolks and salt. Strain.
Step 3
Toast the bread cubes with some melted butter and spoon into a 9” x 13” pan.
Step 4
Pour the custard over and stir in the flaked coconut, allowing it to soak in and then pour on extra if needed. The more butter and custard the better.
Step 5
Sprinkle the top with toasted macadamia nuts. Bake at 325º for 30 minutes or until a knife inserted in the center comes out clean.
Step 6
For Caramel:
Step 7
Place the coconut milk and brown sugar in a small sauce pan and heat over medium heat until mixture simmers.
Step 8
Whisk constantly until sauce thickens slightly, about 5 minutes.
Step 9
Drizzle over bread pudding before serving.

Our Products used

Our Products used

Meet the chef

Reviews

Donatella's Coconut and Macadamia Nut Bread Pudding

Other recipes you might like