Thursday, January 26, 2012

King's Hawaiian Bread Pudding


After seeing Miss Ott. A's Iron Chef Challenge over at a Latte with Ott, A, I knew what I was going to make.  Her featured ingredient is King's Hawaiian Bread, and Tall Guy and I had some TO.DIE.FOR. bread pudding while we vacationed on Maui.   BINGO!

Now, I didn't pull just any ol' bread recipe out of my box.  A long time ago  (DANG! It really was a long time ago) a girlfriend and I went to New Orleans for a little vacay.  It's a lovely place, and everyone should make at least one trip to The Crescent City, but in hindsight, maybe the end of July is not the most perfect time to go.  Lordy! It was hot down there, but we signed up to go to a cooking class at the New Orleans' School of Cooking, and we learned to make....


Yep..............Bread Pudding!

I've kept this recipe for a long time and LOVE it because you can mix any ingredients together to make the kind of dessert you want.  Select a fruit, and pair it with a favorite nut and juice or liquor, and POOF!  You have your very own  gourmet dessert.

Ok Here's how I made mine.

I went with the Round Bread, after looking long and hard at the rolls.....



Next I cute the bread into slices then cubes to help it dry out.
BIG NOTE:  The fresher the bread, the LESS milk/liquid you use in this recipe.  Because my bread was bought and used the same day, even though I left it out for a while, I used a total of 3 Cups of milk/liquid.


3/4 C. of my liquid was in the form of Kahlua, which I poured over my golden raisins so they would plump up and be more moist!


See the happy golden raisins form Sun-Maid!


Part of the adding process.


 I crushed up my nuts a bit while they were still in the bag.  It's easier that way.


 I had these yummy treats from my Dove party!


I used about half of the apple slices.


 Here are all the ingredients put together.


Stir


Bake


 Making the sauce.  A couple of notes here.
1.  It was too difficult to hold the mixer and the pan and the camera, so I wasn't able to show you that process of the sauce making.
2.  You fold in the two egg yolks to the butter/sugar mix.  Then you add in the Kahlua, and stir until it's all blended.


 Baked Bread Pudding!
YUMMY!  Wish you could smell the kitchen!


The finished product ready to eat at our Real FarmWives of America & Friends gathering today.

Miss Sarah, from This Farm Family's Life, and Miss Jent, from From My Front Porch, enjoying the sharing of calories.  You really do want so help in eating this yummy dessert, or  go find a steep hill and start climbing to work off the calories! 


Now go check out the rest of the yummy ways people are using this incredibly versatile bread.  You can click on the badge below.  Underneath the badge is the basic recipe for bread pudding.  Start from here, and then look to see what you have, and make it your own!

Have fun!







 

Basic New Orleans' School of Cooking Bread Pudding Recipe

  • 10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) or 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
  • 2 cups sugar (granulated) * I should have subtracted some sugar because I used a sweet bread.
  • 1/2 cup unsalted butter , melted
  • 3 eggs
  • 2 tablespoons pure vanilla extract
  • 1 cup raisins*  I used golden raisin
  • 1 cup shredded coconut* omitted and replaced with Dove(c) Cinnamon Apples a la mode White Chocolate
  • 1 cup chopped pecan* substituted macadamia nuts
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 cups milk* I used 2 1/3 C. milk and 3/4 C. Kahlua 

Whiskey Sauce

  • 1/2 cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 2 egg yolks
  • 1/2 cup Bourbon* I used Kahlua

Directions


  1. For the Bread Pudding:. 
  2. Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees. 
  3. Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
  4. For Whiskey Sauce:. 
  5. Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.

9 comments:

  1. This sounds so good! I love this bread anyway, so all doctored up can only be better.

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  2. That looks incredible. I love the ingredient list and though I've never had bread pudding, I can imagine that it's pretty delicious!

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  3. Sounds so good Get to make some soon

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  4. We have a little market by the gas station near by that sells Kings Hawaiian and I usually go by there 2-3 times a week and buy some. The bread is crazy good. I think im gonna try this recipe though, look fuc**** amazing lol

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  5. Have to give this one two tumbs up! It was yummy!
    Thanks for bringing it today! (If I had a glass of milk, I probably would've eaten more!)

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  6. Yay! I made your blog. It was delicious! Glad you were able to make it today!

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  7. That would be delicious, Lana. I can almost taste it --just looking at the pictures. YUM!!!!

    I used to buy (not make) some great bread pudding when I lived in New Orleans. I haven't had any that good since I lived there in the '80's....

    Hugs,
    Betsy

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  8. Wow does this ever look good!!! So glad you linked up to the Iron Chef Challenge this month.

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  9. Lana, that looks SO GOOD! And it's probably I good thing I couldn't smell the kitchen from here or else I'd be in trouble. :)

    The "happy raisins" made me laugh.

    Have a great weekend!!

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