Hawaiiwan Bread Pudding

Aloha ! Bread pudding started as a way to use leftover bread and became a comfort food desert. This is Chef Sam Choy's Island version.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 3  eggs
• 3⁄4 cup granulated sugar
• 4  cups milk
• 6  tablespoons coconut milk
• 8  cups  diced day old  bread, about 1/2 inch cubes
• 1⁄2 cup  toasted  macadamia nuts, chopped
• 1⁄2 cup  toasted coconut flakes

• Topping

• 1⁄2 cup  diced pineapple
• 1⁄4 cup  toasted  macadamia nuts, chopped
• 1⁄4 cup  toasted coconut flakes
• 1 1⁄2 cups  whipped cream

Directions

1. Preheat oven to 325°F.
2. Whisk eggs and sugar together, add milk and coconut milk and mix thoroughly.
3. Layer bread, nuts and coconut in a greased 13x9 inch baking pan.
4. Pour the egg mixture evenly over the top and let sit until the egg mixture soaks into the bread.
5. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
6. To serve: Combine pineapple, nuts and coconut and sprinkle over the pudding.
7. Top each serving with a dollop of whipped cream.