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Hawaiian Bread Pudding

Hawaiian Bread Pudding

  • Author: Marty Boyd
  • Yield: 8 1x



  • 1 (12 pack) Hawaiian sweet dinner rolls
  • 4 eggs
  • 2 cups light coconut milk
  • 1/2 cup granulated sugar
  • 1 tablespoon honey
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • Topping
  • 1/3 cup brown sugar
  • 2 tablespoons flour
  • 2 tablespoons butter, melted
  • 1/2 cup macadamia nut, chopped
  • 1/2 cup dried pineapple, chopped
  • 1/2 cup coconut, toasted flakes


  1. Preheat oven to 350F. Spray 8 x 8 inch baking pan with non-stick spray.
  2. Cut rolls into chunks.
  3. In a mixing bowl, combine eggs, coconut milk, sugar, honey, cinnamon, nutmeg, vanilla. Beat with until eggs are completely beaten.
  4. Pour over bread pudding down on any bread pieces not soaked in egg mixture.
  5. Place brown sugar and flour in a medium bowl and mix. Add macadamia nuts, pineapple, and coconut. Pour melted butter over top and mix well.
  6. Sprinkle topping over bread/egg mixture.
  7. Bake for approximately 45 minutes or until custard is set. If topping is browning to quickly cover lightly with tin foil.
  8. Serve warm with ice cream or whipped topping.