KING'S HAWAIIAN Coconut and Macadamia Nut Bread Pudding by Donatella Arpaia

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while adding a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a distinct taste.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances coconut flavor and is dairy-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan substitute that binds well.

Cut King's Hawaiian bread into chunks and toast them in the oven.

Place the toasted bread chunks into individual ramekins.

In a saucepan, combine cream, coconut milk, and whole milk and bring to a simmer (not a boil).

In a bowl, lightly whip 3 eggs and 1 egg yolk.

Temper the whipped eggs into the simmering cream mixture.

Pour the custard over the bread in the ramekins, ensuring the bread absorbs the custard. Add more custard if needed to soak the bread thoroughly.

Add toasted macadamia nuts and shredded coconut to the ramekins.

Bake in the oven at 350°F.

Create a toffee topping by mixing equal parts brown sugar and coconut milk, then drizzle it over the baked bread pudding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens