'Ohana Bread Pudding

I did it! I made a perfect rendition of 'Ohana Bread Pudding! I think we enjoyed it even more than we did when we were at 'Ohana last time. (Probably because we are so stuffed from all the other food, that we can only manage a bite or two of the bread pudding by the time they bring it out). I will warn you, unless you have a large party over to help you eat this, you may want to halve the recipe...it is dangerous to have leftovers sitting around, especially since it is just as good, if not better, after sitting for a day or so! 

I went the extra mile and made 'Ohana Breakfast Bread for this, so that it could be as authentic as possible. You could use a a loaf of French bread, or King's Hawaiian bread would work well with the extra sweetness for this, but if you have some extra time a day or so before hand, I would definitely recommend making it! Plus, the bread is so good on it's own fresh out of the oven. I am including the recipe for the bread at the bottom of the post, plus pictures to help outline how to make it. 

For the bread pudding, cut the bread into 1 inch cubes and toast in the oven.

 While that is going, mix up your batter by combining milk, eggs, nutmeg, and sugar in a large bowl, and whisk together. 

Next, add the toasted bread to the bowl, mix it all up, and pour into a greased baking dish. (Mine was a 12x12 dish)

Pop into the oven, and bake for an hour, or until browned nicely, and the top puffs slightly. Remove from oven and let cool for at least 5 minutes before slicing into it. It will be the longest 5 minutes of your entire day, but it is totally worth it! 

I didn't get any pictures of making the sauce, but it is pretty straightforward in the recipe. 
You can make that while the bread pudding rests to help pass the time!

 I promise, it is worth the wait!!

For the bread, here are some pictures to reference as you go through the recipe:

Mix together drained pineapple, coconut, sugar and cornstarch and let them hang out and get acquainted for an hour. 

After an hour chilling together, all the flavors have melded into this glorious mixture.

Roll our to about 1 1/2-2 inch thick rectangle

Pour pina colada goodness over half of the retangle

Place in a greased 9x13 pan

Cut into 8 pieces

As you can see, I let this go for too long rising, and I totally forgot to spray the plastic with nonstick spray. Do as I say, not as I do!

Bake, then cool!

Now, onto the recipes!! 

'Ohana Bread Pudding, recipe courtesy of Allears.net 
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french, or King's Hawaiian bread*, or 'Ohana breakfast bread
1. In bowl mix eggs, milk , salt, sugar and nutmeg. Set aside.
2. Cut bread in medium pieces, place on cookie sheet pan put in 350 degree oven.
3. Bake bread until lightly toasted, about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan and bake at 325 degree for 1 hour.
5. Let stand 5 minutes, serve hot with ice cream.
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1cup heavy cream
1 tsp vanilla extract
1cup spiced rum*
1cup banana slices (more if you prefer a heavier banana flavor)
1. Combine sugar, brown sugar, corn syrup, butter and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.

3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.
(Source: AllEars)
*Recipe Notes: King's Hawaiian Bread is my suggestion, and I did not have spiced rum. I substituted about 1/3 cup of bourbon, and it did not change the flavor much. You could also leave the alcohol out, but I do feel it helps a bit to cut down on the sweetness.
'Ohana Breakfast Bread

Yield 1 - 9" x 13" cake pan
1 3/4 C. Water
1 Egg Yolk
2 T. Shortening*
4 1/2 C. High Gluten Flour*
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast
Coconut Mixture
1 C. Crushed pineapple, drained
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch
Pinapple/Coconut Method
1. Combine pineapple and coconut in bowl.
2. Combine sugar and cornstarch in separate bowl and mix well.
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
4. Refrigerate for 1 hour.
Bread Method
1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean. Knead by hand on a lightly floured surface until dough is smooth.
2. Place dough in a lightly oiled bowl, cover with a clean dish towel, and let dough rise until it doubles in size.
3. Roll out dough onto a floured surface until it is 1 1/2-2 inches thick.
4. Next spread pineapple/coconut mixture over the top of half of the dough.
5. Fold dough into itself and place in a greased 9" x 13" cake pan.
6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
7. Cover with oiled plastic wrap. Let dough rise in warm oven (110 degrees F) - about half way up the pan. (Learn from my mistake, and do not skip spraying the plastic wrap with non stick spray!)
8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
9. Let bread cool, cut and serve.
(Source: Allears.net)

*Recipe Notes: I used all purpose flour in place of the high gluten flour the recipe originally called for. Also, I used butter in place of the shortening. 

No comments:

Post a Comment