Haupia Macadamia Nut Bread Pudding Food

HAUPIA MACADAMIA NUT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, sugar and water until it has a custard texture. Pour custard mixture over bread cubes.
• Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.

HAUPIA

Steps:

• In a large pot bring the coconut milk, water, sugar and butter to a boil. In a bowl whisk together cornstarch and water. When the coconut milk mixture comes to a boil, whisk in the starch mixture. Whisk until smooth; cook on low heat until it boils. Pour immediately into a 2-inch hotel pan. Chill overnight. Cut into squares before serving.

MANGO MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a loaf pan. In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine. In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines. Pour into the loaf pan and bake for about 1 hour.

HAUPIA WITH PINEAPPLE

Steps:

• Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set.

HAUPIA (HAWAIIAN COCONUT PUDDING)

Steps:

• Combine all ingredients in saucepan.
• Stir over medium heat until thickened.
• Lower heat and cook for ten minutes, stirring constantly to avoid lumping or burning.
• Pour into 8x8 inch dish and chill until set.
• Cut haupia into squares.
• NOTE: May be topped with crushed pineapple, sliced peaches or sliced mango.

LOADED MACADAMIA NUT BREAD

Steps:

• Preheat oven to 300*.
• Mix nuts, pineapple, and coconut in large bowl.
• Combine flour, sugar, baking powder, and salt and add to nut mixture; mix well until nuts and fruit are completely coated with flour.
• Beat eggs until foamy and add vanilla to eggs.
• Pour egg mixture into dry mixture and stir until combined.
• Divide evenly between two 9 x 5 greased loaf pans and bake for 60-70 minutes or until centers test done.
• Remove from pans and cool completely on racks.
• Wrap in foil or plastic wrap and refrigerate.

HAUPIA (COCONUT PUDDING)

Steps:

• Pour one cup of coconut milk into a saucepan lover low heat.
• Combine sugar and cornstarch stirring into coconut milk, continuing on low heat stirring consistently until thickened.
• Add remaining coconut milk and whole milk and continue to heat until thickened.
• Pour into 8 inch square pan and chill until firm.
• Slice to desired size just before serving.

WHITE CHOCOLATE MACADAMIA BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 15 minutes before serving., Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding.

MACADAMIA NUT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees.
• Cut croissants into 1 inch cubes and spread along the bottom of a 9 x 13 inch baking pan. In a bowl mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
• Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.