Thursday, August 31, 2006
Haupia Macadamia Nut Bread Pudding
I love haupia (pronounced how-PEE-yah). It’s a coconut custard that is really popular in Hawaii. They make AMAZING haupia-filled malasadas (doughnuts) at Leonards Bakery in Honolulu. (Check out this post by Ono Kine Grindz). I've been craving haupia lately.
Giada DeLaurentiis made a bread pudding out of panettone on one of her recent shows. That made me really crave bread pudding Then, when I was skimming through my cookbooks this past weekend, I found this recipe in Rachel Ray’s $40 a Day. (The original recipe is from the Shore Bird Restaurant and Beach Bar in Oahu). I thought to myself, "A recipe that combines haupia AND bread pudding. MUST TRY!"
Be forewarned. This is pure decadence. First, instead of using bread, the recipe calls for croissants. Then, instead of regular milk, you use coconut milk and sweetened condensed milk. And then you top it off with coconut and macadamia nuts. Talk about calories and carbs on speed. Needless to say, this is not a dessert for the faint of heart. But, you could always cut down the serving size.
Yeah right. One bite of this, and you'll be craving for more. This stuff is sinfully delicious.
HAUPIA MACADAMIA NUT BREAD PUDDING
15 mini croissants, cut into 1 inch cubes
1 can condensed milk (14 oz)
1 can coconut milk (13.5 oz)
½ cup whole milk
½ cup coconut flakes
½ cup macadamia nuts, chopped
1) Preheat oven to 300 degrees.
2) Place the croissant cubes in a greased 9 X 13 pan.
3) Bake for 10 minutes
4) While the cubes are baking, start the custard by adding the condensed milk, coconut milk, and whole milk to a large bowl.
5) Use an electric hand mixer to mix the milks together. Add in the 3 whole eggs. Mix until you have the consistency of a loose custard (about 1 minute).
6) When the croissant cubes are done, remove from the oven. Push down on the cubes slightly.
7) Pour the custard mixture over all of the cubes.
8) Scatter coconut flakes and macadamia nuts over the top. Push down lightly so that the cocount flaks and nuts set into the custard mixture.
9) Return to the oven and bake at 300 degrees for 30 minutes or until custard is loosely set.
Makes 9-12 servings.
Ed's 1st Note: The miniature croissants that I bought from Albertsons did not seem that miniature to me. They were somewhere between what I think of as miniature and full size croissants. FYI, 15 of the mini croissants weighed about 1 pound.
Ed's 2nd Note: Because I used miniature croissants instead of full-size croissants as called for in the original recipe, I adjusted the ingredients a bit.
Ed's 3rd Note: Although this is served at the Shore Bird's breakfast buffet, I could easily see it as a nice after-dinner dessert. If you wanted to go overboard, then you could probably also add in a 1/2 cup of white chocolate chips. But that would be TOO much of a good thing, right?