HAWAIʻI in the Kitchen: Macadamia Nut Bread Pudding

Start with 4 ounces of heavy cream and 1 whole egg, maintaining a ratio of one part egg to two parts cream.

Whip the cream and egg together until combined.

Add white sugar and brown sugar, mixing until fully incorporated.

Add a pinch of salt and a slight bit of cinnamon to balance the sweetness.

Incorporate orange zest for floral and aromatic flavor.

Pour the custard mixture over the bread, ensuring it is well saturated.

Mash the bread into the custard to remove air bubbles and ensure it absorbs the custard.

Transfer the mixture into a baking dish, leveling it off.

Sprinkle macadamia nuts on top, pushing them down into the mixture for even distribution.

Cover the dish with foil to prevent over-browning and allow steaming.

Bake in the oven at 350°F for about 25 minutes.

After baking, sprinkle brown sugar over the top and place a pad of butter in the center.

Return to the oven for an additional 4-5 minutes until the butter melts and creates a glaze.

For the whiskey cream sauce, heat heavy cream in a hot sauté pan until it simmers.

Add more brown sugar to the cream and whisk until thickened.

Pour a shot of bourbon into the pan away from the flame and allow it to cook off.

Equipment Needed

Spice Level:

Allergens