To be honest, I’d never had bread pudding before this one. Just the name of the dessert itself did not sound very appetizing to me. Mushy, wet bread for a dessert? I’d rather spend my calories on something with chocolate, right?
Little did I know that it is rich and decadent in its own right. Bread pudding also takes on the flavor of anything you put into it. This recipe calls for apple pie filling, but you can use other fruit flavors if you want. You can omit that part altogether if you want.
I just love the golden raisins too. Although I’m not sure how those renegade dark ones got mixed in. It’s all good though! I think that the secret ingredient, which is not really secret because it’s the main ingredient, is…….the bread. The sweet Hawaiian bread is good enough to just eat alone. Can you imagine that used in this way? Just Heavenly!
This recipe really isn’t complete without a nice scoop (or two) of vanilla ice cream on top too. The contrast of cold and creamy with warm and gooey are just in perfect alignment.
Hawaiian Bread Pudding
1 round loaf King’s Hawaiian bread
½ cup butter (1 stick)
2 cup milk
1 cup sugar
5 eggs, beaten
1 can Comstock apple pie filling
1 cup raisins
Preheat oven to 350°. Grease 9×13 inch pan.
Cut bread into small pieces and arrange in pan. Spread apple pie filling over bread. Sprinkle with raisins. Heat milk, sugar and butter until melted, medium heat (do not boil), then let it cool. Add beaten eggs to the milk mixture and pour over the bread. Sprinkle with cinnamon.
Bake for 30 minutes, or until cooked through and firm.
Enjoy warm with vanilla ice cream on top.