Coconut Bread Pudding
Fickle spring weather often thwarts an outdoor Easter egg explore, but nothing can put a damper on an indoor treasure hunt and a tantalizing holiday menu! This year I’m making a dessert that will impress everyone: Coconut Bread Pudding with Macadamia Nut-Crusted Ice Cream. Doesn’t it sound delicious? It is!
In our family, everything happens at my grandparent’s house. Rainbow-hued eggs and chocolate, foil-wrapped bunnies are just part of the event where we all take a dish to share.
Would you laugh if I told you I still get an Easter basket? Everyone finds a hidden surprise with their name on it at Papa and Nannie’s.
I’ve found kitchen towels with chicks, pretty pink lip stick, hair baubles, CDs, sequined slippers, and all sorts of hidden souvenirs. Mine come wrapped in springy floral-embossed papers with my favorite pink ribbon and tulle.
For my grandparents, most years I take a potted Easter lily or some other bloom that reminds we’re on the cusp of good weather and sunshine.
But this year I’m taking something different. Something that will elicit more than a polite smile from my Papa.
I’m taking them an Easter basket filled with goodies.
Hawaii has been one of my grandparent’s favorite vacation destinations. After going there last year, I finally understand why they were eager for me to have that experience. When I discovered King’s Hawaiian Bread has an online store, I knew what I would put in Papa and Nannie’s Easter basket.
In addition to their signature Hawaiian Bread, King’s Hawaiian offers bakery goods, Hawaiian jellies, mustards, syrups, and honeys (say “YES” to Macadamia Nut Blossom Honey!).
Find smooth Hawaiian coffee (love their Moloka’i coffee) and tea as well as unique gift items made by local artisans (how ‘bout a Hawaiian breeze doggie camp shirt?).
And if you don’t want to make your own Easter basket, King’s Hawaiian will gift box and ship their bread and other Hawaiian themed items to anywhere in the United States.
So this year, our Easter Sunday will include traditional honey-pineapple glazed ham, deviled eggs, pickled beets, and a bounty of delicious side dishes plus a little bit of Hawaii…
…where the food is fabulous, the sun always shines, and they never have fickle spring weather.
Say “Aloha” to Coconut Bread Pudding and get ready to enjoy traditional comfort food with a topping of ooey, gooey wow!
COCONUT BREAD PUDDING with MACADAMIA NUT-CRUSTED ICE CREAM
1 ½ loaves of King’s Hawaiian Sweet Sliced Bread
4 cups unsweetened canned coconut milk
1 cup sugar
1 tablespoon vanilla
vanilla ice cream
Macadamia Nut Blossom Honey
Dice bread into one inch cubes; spread out in even layer on two baking trays. Bake bread at 350 for 10 minutes to dry out.
While bread cools, whisk together coconut milk, sugar, eggs, and vanilla. Make sure eggs are well incorporated into milk.
Place bread in 9×13 baking dish; pour milk and egg mixture over top.
Gently toss bread so everything is well coated. Let set for 10 minutes so bread soaks up custard.
Bake for 45-50 minutes at 350. Remove from oven and let cool slightly.
To make macadamia nut-crusted ice cream, place nuts in blender and pulse until finely chopped. Place in small pan on stove to toast. When nuts are light brown, remove from heat and transfer to bowl; cool.
Once cool, scoop out enough round dips of ice cream for desired servings and roll in nuts. Place in a container and pop it into freezer until ready to serve.
To serve, remove ice cream from freezer and place a scoop on top of bread pudding. Drizzle with honey and cinnamon.