Hawaiian Bread Pudding Food

ISLAND BREAD PUDDING

Steps:

• Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.
• In a large bowl, combine bread cubes, pineapple, and dried tropical mix.
• In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
• Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.

HAWAIIAN BREAD PUDDING

Steps:

• Mix egg yolks, sugar and butter together.
• Add milk slowly. Add bread, coconut, vanilla, nutmeg and cinnamon.
• Use baking pan (greased) and bake at 350 degrees for 45 minutes.
• Serves 8.

APPLE HAWAIIAN BREAD PUDDING

Steps:

• Peel off brown crust from bread and cut bread into bite sized pieces and place into a 13x9x2 inch pan that has been sprayed/greased.
• Top bread cubes with apple pie filling.
• In medium sized pot scald milk; then stir in sugar and butter till it melts. Remove from heat and cool somewhat.
• Combine eggs with some of the milk mixture (tempering) and then add all back to pot. Pour over bread and apple pie filling. Sprinkle with cinnamon.
• Bake in 350 degree oven for 30 minutes.
• Store in refrigerator. I much prefer mine chilled, as opposed to warm, but either way it's good!

HAWAIIAN ROLL BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, salt, and cinnamon together in a large mixing bowl until well combined.
• Tear each roll into 6 pieces. Add bread to the mixing bowl with raisins; mix gently until just moistened. Pinch bits of cream cheese over the bread mixture and fold in. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.