The first time I laid eyes on this bread I was drawn to it. The psychedelic swirl of color got my attention, my mind filling with fun recipe ideas to showcase the intertwined hues. It was love at first bite.
My brother-from-another-mother Kevin’s wife Myrna brought a loaf to Ruby, so she could have cool lunches for school. Can you imagine pulling your sandwich out of your lunchbox, and finding your bread is a riot of color! You’d be the talk of the playground that day.
The only bad thing about this bread is that is only available at the King’s Hawaiian Bakery and Restaurant in Torrance, CA. Yes, that King’s Hawaiian, maker of the famous Hawaiian sweet breads and rolls you find in your local supermarket. The restaurant serves Hawaiian foods, like Kalua Pork, Loco Moco and Spam Musubi. All foods I was introduced to back in college by my freshman year roommate from Oahu. Until I return to Hawaii to visit, its nice to be able to revisit the taste of Hawaii.
Although I was inspired to make this bread pudding by the colors of this bread, you can use a regular loaf of white bread. The pineapple coconut flavor will be just as good, just not as bright.
The time noted on this recipe does not include soaking and drying time.
- 2 ounces dried pineapple, cut into small pieces
- ½ cup bourbon
- 1 loaf (16 oz) Kings Hawaiian rainbow bread
- 1 can (14 oz) coconut cream or coconut milk
- 12 - 16 ounces half and half
- 2 sticks butter
- 8 eggs
- 2 cups raw sugar
- 1 teaspoon salt
- Place the pineapple pieces into a small bowl.
- Pour the bourbon over the pineapple pieces, making sure they are covered.
- Let the pineapple sit for at least 6 hours to overnight.
- Remove the crusts from the bread.
- Cut each slice into 6 pieces.
- Place the pieces into a large casserole dish, and let them dry for about 2 - 4 hours.
- In a medium saucepan over low heat, combine the coconut cream, half and half and butter.
- Gently heat the milk until the butter melts.
- Meanwhile, whisk together the eggs, sugar and salt.
- Pour a very small amount of the warmed milk into the egg mixture, being sure to whisk constantly.
- Slowly begin adding the rest of the milk and butter mixture, whisking constantly, until well blended.
- Remove the soaked pineapple pieces and scatter them over the bread.
- Slowly pour the custard over the bread, stopping to press pieces down into the liquid if needed.
- Place the casserole dish into another dish large enough to hold it with space around the edges.
- Place both dishes into the oven, then pour hot water into the dish you placed the bread pudding into to form a water bath.
- Bake the bread pudding for 1 hour, or until a knife inserted into the center comes out clean.
- Carefully remove the pans from the oven.
- Remove the bead pudding from the water bath, set on a rack to cool.
- Serve the bread pudding warm.