Macadamia Nut Bread Pudding Recipes

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MACADAMIA NUT BREAD PUDDING



Macadamia Nut Bread Pudding image

Yummy bread pudding made with croissants instead of bread! Made extra tastey by using coconut milk and macadamia nuts. From Brenda Roberts, Shorebird Beach Broiler.

Provided by breezermom

Categories     Dessert

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

15 croissants, preferably 1 day old
5 eggs
1 1/2 cups evaporated milk
1 1/2 cups coconut milk
1 cup sugar
1 quart water
1/2 cup coconut, shredded
1/2 cup macadamia nuts, chopped

Steps:

  • Preheat oven to 300 degrees.
  • Cut croissants into 1 inch cubes and spread along the bottom of a 9 x 13 inch baking pan. In a bowl mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
  • Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.

BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE



Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce image

Make and share this Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce recipe from Food.com.

Provided by MixnVixn

Categories     Dessert

Time 9h30m

Yield 10-12 serving(s)

Number Of Ingredients 22

7 eggs, beaten
1/2 cup light brown sugar, packed
1 tablespoon cinnamon, ground
2 tablespoons pure vanilla extract
1 pinch salt
2 cups whole milk
2 cups heavy cream
2 loaves challah, cut into one-inch cubes
1 cup macadamia nuts, chopped
9 tablespoons unsalted butter
1/2 cup light brown sugar, packed
3/4 teaspoon cinnamon, ground
6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
1/4 cup granulated sugar
1 1/4 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split and seeded
10 ounces white chocolate, chopped
2 tablespoons sugar
2 tablespoons cornstarch
6 egg yolks
3 tablespoons heavy cream

Steps:

  • Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
  • Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
  • Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
  • Cover with foil and set aside in refrigerate over night.
  • Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
  • Cool on a wire rack for 20 minutes.
  • For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
  • In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
  • Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
  • To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

Nutrition Facts : Calories 1220.3, Fat 76.1, SaturatedFat 38.9, Cholesterol 437.8, Sodium 546.5, Carbohydrate 116.8, Fiber 5.7, Sugar 61.1, Protein 22.5

HAUPIA MACADAMIA NUT BREAD PUDDING



Haupia Macadamia Nut Bread Pudding image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 4 to 6 people

Number Of Ingredients 8

15 croissant, preferably 1 day old
5 eggs
1 1/2 cups evaporated milk
1 1/2 cups coconut milk
1 cup sugar, granulated
1 quart water
1/2 cup coconut, shredded
1/2 cup chopped macadamia nuts

Steps:

  • Preheat oven to 300 degrees F.
  • Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, sugar and water until it has a custard texture. Pour custard mixture over bread cubes.
  • Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.

WHITE CHOCOLATE MACADAMIA BREAD PUDDING



White Chocolate Macadamia Bread Pudding image

Homey, cozy, comforting, indulgent...this rich bread pudding represents everything I love about the holidays. For an elegant look, serve it in martini glasses. -Barb Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings (1-1/4 cups sauce).

Number Of Ingredients 13

4 large eggs
3 cups heavy whipping cream
1 cup packed light brown sugar
1 cup 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 ounces white baking chocolate, chopped
3/4 cup chopped macadamia nuts
10 cups cubed croissants or French bread
SAUCE:
1/2 cup heavy whipping cream
6 ounces white baking chocolate, chopped
1/4 cup hot caramel ice cream topping

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, brown sugar, milk, cinnamon and vanilla until blended. Stir in chocolate and macadamia nuts. Gently stir in croissants; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 50-60 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 15 minutes before serving., Meanwhile, in a small saucepan, combine cream, chocolate and caramel topping; bring to a boil. Reduce heat; simmer 1-3 minutes or until chocolate is melted, stirring occasionally. Serve with warm bread pudding.

Nutrition Facts :

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