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.
- 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 3⁄4 cups coconut syrup (or maple syrup)
- 10 large eggs
- 14 ounces coconut milk (1 can)
- 2 teaspoons orange zest
- 1 cup orange juice
- 1⁄4 teaspoon ground nutmeg
- 3⁄4 cup sweetened flaked coconut (or flaked dried coconut)
- 1⁄3 cup chopped roasted salted macadamia nut
- 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.
- 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).
- 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.
- 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.
- 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.
- Time does not include minimum 2 hour chill time.