Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a wonderful bread pudding that would be lovely for a tropical themed event/special occasion such as a poolside luau, summer wedding, beach party, or Easter brunch! NOTE: A soft, mildly sweet bread such as challah could be used. You can assemble through step 8 up to 1 day ahead; chill. Recipe is from Sunset magazine.

Ingredients Nutrition

  • 8 ounces Hawaiian bread (or Portuguese sweet bread, a loaf or dinner rolls)
  • 8 ounces neufchatel light cream cheese, at room temperature (or regular cream cheese)
  • 1 34 cups coconut syrup (or maple syrup)
  • 10 large eggs
  • 14 ounces coconut milk (1 can)
  • 2 teaspoons orange zest
  • 1 cup orange juice
  • 14 teaspoon ground nutmeg
  • 34 cup sweetened flaked coconut (or flaked dried coconut)
  • 13 cup chopped roasted salted macadamia nut

Directions

  1. Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. Pour into a buttered 3-quart shallow casserole; spread level.
  2. In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).
  3. In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.
  4. Bake, uncovered, in a 350°F regular or 325 convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
  5. Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. Serve pudding at once. Add syrup to taste.
  6. Time does not include minimum 2 hour chill time.

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