Bread pudding is hands down one of my favorite desserts! If it’s on a dessert menu, I rarely pass it up There’s nothing more comforting than the warm, custardy bread with fruit or chocolate chips mixed in, and topped with vanilla ice cream or whipped cream. I’ve been making this bread pudding for many years…this is one of those dishes where people ask for the recipe after you make it
Have you had King’s Hawaiian Sweet Bread before? It’s available in most grocery stores these days, and I love the texture and sweet flavor. Take a 16 oz loaf and tear it into smaller pieces, and put it in your greased pan. I wanted to make two different flavors, so I split the bread in between a 9×13 pan and an 8×8 pan, but you will not get quite as thick of a bread pudding if you do this. The original recipe is to put all the bread in a 9×13 pan.
In one pan, I added three mashed bananas, and in the other I added frozen mixed berries (strawberries, blackberries, blueberries and raspberries).
In a saucepan over medium heat, combine 5 cups of milk, 1 cup of sugar, and 1/2 stick of butter and mix until the sugar has dissolved and the butter has melted. Beat 5 eggs and whisk slowly into your warm milk mixture. You can temper the eggs by adding a little bit of the warm milk mixture to the eggs before adding the whole amount to the pan. This will help prevent the eggs from scrambling. Lastly, add in a teaspoon of vanilla extract and remove from the heat.
Pour the milk mixture onto the bread, making sure all the bread pieces soak up the liquid. Bake at 350 degrees for about 60 minutes or until custard is set. It will become perfectly puffed and golden with a soft custard texture.
Serve warm topped with whipped cream or vanilla ice cream You can certainly change the mix-ins to whatever you like the best…it’s great with chocolate chips or peanut butter chips!
Hawaiian Sweet Bread Pudding
16 oz loaf King’s Hawaiian Sweet Bread, broken into pieces
5 cups 1% milk
1/2 stick butter
1 cup sugar
5 eggs, beaten
1 tsp vanilla extract
1 tsp cinnamon
Mix-ins of your choice: bananas, berries, chocolate chips
Spread your sweet bread pieces in a greased 9×13 pan. Top with mix-ins of your choice, here I used bananas and berries. In a saucepan, heat milk, butter and sugar over medium heat until sugar is dissolved and butter is melted. Add in beaten eggs slowly, whisking the whole time to prevent scrambling. You can also temper your eggs by adding a little of the warm milk mixture to the eggs before whisking in. Add vanilla extract and take saucepan off the heat. Pour custard mixture over the bread, making sure that all the bread pieces soak up the custard. Top with cinnamon. Bake at 350 degrees for about 60 minutes, until puffed and golden and custard is set. Enjoy with vanilla ice cream!
Hope you all have a wonderful weekend!
What are your all-time favorite desserts?
I’m a bread pudding and strawberry shortcake fan