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Coconut Custard Bread Pudding from Hilo

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Posted March 11, 2013 by Maryann Malabey in Feature

Just got home today from Hilo, Hawaii.  Enjoyed my ohana and their favorite dishes.  Here is one of them Рenjoy it!

Coconut Custard Bread Pudding

Preheat oven to 350 degrees.

  • 1-1/2 loaves bread (older bread works well, too.)
  • 2 cans coconut milk, add evaporated milk to make a total of 4 cups liquid
  • 1-1/2 cup sugar
  • 1 stick real butter, melted
  • 2 teaspoon cinnamon
  • 1-1/4 teaspoon coconut extract
  • 5 eggs, slightly beaten
  • 3/4 cup coconut flakes, optional
  • 3/4 cup raisins, optional

Cut bread into triangles. Pour coconut milk mixture over it and let sit for 3 minutes. Add sugar, butter, cinnamon, coconut extract and mix well. Pour into a well-greased pan (I prefer to use a glass baking dish.) and bake for 1-1/2 hours. Cut when warm and drizzle warm pancake syrup over the slices. Heat syrup in microwave for 15-20 seconds. The syrup will thin when warmed. Syrup is optional, but I don’t serve and eat it any other way! Enjoy!

Coconut Custard Bread Pudding from Hilo 1


About the Author

Maryann Malabey

45 year resident of Ma'ili, Wai'anae, Graduated from Wai'anae High School in 1986, Mother of 3, Grandmother of 1 with another on the way 17 year employee at Wai'anae Elementary School in the Special Education Department. Hobbies include; cooking, sewing, crafting, singing, dancing and socializing.

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