Tropical Bread Pudding Recipes

TROPICAL BREAD PUDDING

Steps:

• Place half of the bread cubes in a 2-cup baking dish coated with cooking spray. Combine the banana, pineapple, coconut and lemon juice; spoon over bread cubes. Top with remaining bread cubes., In a bowl, beat the egg and brown sugar. Add the cream and vanilla; mix well. Pour over bread and press down slightly. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

SWEET ROLL BREAD PUDDING

Steps:

• For the bread pudding: Spray a 9-by-13-inch baking dish with nonstick cooking spray; put the rolls in the dish. Use a sharp paring knife to cut a circle out of the top of each roll, leaving an 1/8-inch border around the edges and going down into each roll as far as possible without cutting through the bottom. Use the end of a wooden spoon handle to push the circles down into the rolls to create a large hole in the middle of each. Brush the tops of the rolls with 2 tablespoons of the cream and sprinkle with the turbinado sugar.
• Whisk together the milk, granulated sugar, vanilla, whole eggs and yolks, remaining 1 1/2 cups cream and salt in a large bowl. Reserve 1 cup of the custard and refrigerate. Pour the remaining custard in the holes in the rolls. Refrigerate until most of the custard has been absorbed, about 30 minutes.
• Preheat the oven to 325 degrees F.
• Pour the reserved custard into the holes so it pools. Bake until the custard is cooked through and the tops of the rolls are golden brown, about 1 hour 10 minutes.
• For the berries and cream: Meanwhile, put the strawberries, blueberries and blackberries into 3 separate medium bowls. Add 1/4 cup granulated sugar and 1 tablespoon lemon juice to each bowl and stir to combine. Let sit until liquid is released and the berries are softened and glistening, about 1 hour.
• Whisk the heavy cream and remaining 2 tablespoons granulated sugar in a medium bowl until soft peaks form, about 5 minutes. Refrigerate until ready to use.
• Spoon the berries into the holes in the rolls, filling each hole with a different kind of berry and working in diagonal rows to create a checkerboard pattern. Serve 1 roll on each plate with a dollop of whipped cream.

TROPICAL BREAD PUDDING

Steps:

• Preheat oven to 350F. Lightly coat a 1 1/2 quart baking dish with nonstick cooking spray.
• Place cubed bread in a large mixing bowl; set aside.
• In another bowl, mix remaining ingredients until well blended. Pour over the bread and stir to moisten bread.
• Pour mixture into the baking dish. Bake 40-45 minutes, or until knife inserted into center comes out clean.
• Cool on wire rack. May be served warm or room temperature. Store leftovers in refrigerator.

TROPICAL BREAD PUDDING

Steps:

• 1. Do ahead of time: If the bread is not stale, cut into cubes, place on a large cookie sheet and put into a 200 deg. F oven for 45 to 60 minutes until it's dried.
• 2. Pre-heat your over to 350 deg. F
• 3. Combine the first seven (7) ingredients in a large saucepan over medium heat until the brown sugar is thoroughly dissolved, whisking occasionally. Don't let the milk boil.
• 4. Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread and gently fold together to coat all of the bread. Add the beaten eggs, the mashed banana, the ½ cup of coconut and ½ cup of the macadamia nuts. Fold everything together and let rest for 5 to 10 minutes.
• 5. Pour everything into a lightly greased 9 x 13 baking dish and sprinkle the remaining nuts over the top. Bake for 45 minutes, remove from the oven and sprinkle on the pineapple chunks and remaining coconut. Return to the oven for 5 to 10 minutes. Remove from the oven and let rest 5 to 10 minutes. Serve warm with ice cream or whipped cream.

TROPICAL BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350. Lightly butter a 9x13x2 baking dish. Arrange 1/2 the bread, bananas and pineapple in the dish, then the remaining bread, bananas and pineapple. Bring cream and coconut milk to a simmer in a large saucepan. Remove from heat. Whisk sugars, egg yolks and allspice or cinnamon in a large bowl to blend. Gradually whisk in warm cream mixture. Cool custard slightly. Pour custard over bread. Press gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and top is golden, about 55 minutes. Sprinkle with coconut shavings and serve. For the sauce, cream the butter and sugar in a small saucepan. Add the vanilla. Slowly stir in the egg, then add the rum and coconut milk. Stir over low heat about 5 minutes. Serve warm over the pudding.

TROPICAL BREAD PUDDING

Steps:

• Butter a shallow 2-quart casserole.
• Preheat oven to 300°F.
• In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
• Mix in bread cubes.
• Spoon into prepared dish and top with remaining cup coconut.
• Bake pudding 1 hour.
• Serve warm with whipped cream, vanilla ice cream or a custard sauce.

TROPICAL BREAD PUDDING

Steps:

• Heat milk and coocnut cream with half the sugar. Beat egg yolks with remaining sugar and add hot milk mixture slowly. Stirr in vanilla. Spread cubes in a 13 x9 baking pan. Pour egg/ milk mixture over it and let soak for 15 min. Add apricots and coconut. Place in a bain marie and bake covered for 1 hour at 350 F Remove foil and bake untill top is slightly golden (5-10 min.)

HAWAIIAN ROLL BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Mix milk, sugar, buttermilk, melted butter, eggs, vanilla, salt, and cinnamon together in a large mixing bowl until well combined.
• Tear each roll into 6 pieces. Add bread to the mixing bowl with raisins; mix gently until just moistened. Pinch bits of cream cheese over the bread mixture and fold in. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for at least 30 minutes before serving.