Haupia Macadamia Nut Bread Pudding

Recipe courtesy Brenda Roberts, Shorebird Beach Broiler

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Picture of Haupia Macadamia Nut Bread Pudding Recipe Photo: Haupia Macadamia Nut Bread Pudding Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 15 min
Prep
15 min
Cook
2 hr 0 min
Yield:
4 to 6 people
Level:
Easy
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Ingredients

  • 15 croissant, preferably 1 day old
  • 5 eggs
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups coconut milk
  • 1 cup sugar, granulated
  • 1 quart water
  • 1/2 cup coconut, shredded
  • 1/2 cup chopped macadamia nuts

Directions

Preheat oven to 300 degrees F.

Cut croissant into 1-inch cubes and spread along the bottom of a 9 by 13-inch baking pan. Mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.

Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 11 reviews

  • on March 28, 2011

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    The Bread Pudding was absolutely delicious! DEFINATELY - the recipe should read "1 qt water to water bath bread pudding". Do not add the water to the pudding. The only thing I would do different is to mix the macadamia nuts with the croissant cubes AND on top. I took this to a pot-luck and everyone raved about it. A must serve hot or at least warm so bring out all the flavors.

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  • on March 30, 2009

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    I made this for a Hawaiian themed dinner. The recipe was great, as long as you read the reviews first. THE WATER CALLED FOR IN THE RECIPE IS DEFINITELY FOR THE WATER BATH, not the custard as it is written - it would have been soupy. I used a large pack of croissants from BJ's - the big ones, and there is no way you need 15 of those. Probably used about 10 or so. I would also probably do and additional 1/2 recipe of the custard, which would have been a better amount of liquid. I baked it for 1 1/2 hrs, and then reheated two nights later to serve it warm. But the taste was still fantastic! Will definitely make again!

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  • on April 16, 2008

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    Must try!

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