Hawaiian Bread Pudding

Ingredients

• 1 package (16 ounces) pan de leche or pandesal rolls
• 1 can (8 ounces) pineapple tidbits, drained and juice reserved
• 1/4 cup raisins
• 1 1/2 cups Nestle's all-purpose cream
• 1 can (14 ounces) evaporated milk
• 6 eggs
• 2 cups sugar
• 1 tablespoon melted butter
• 2 tablespoons unsweetened shredded coconut
• 4 tbsp butter
• 1/4 cup brown sugar
• 1/4 cup pineapple juice (reserved from can of pineapples)
• 1/2 cup Nestle's all-purpose cream
• 1/3 tsp nutmeg
• 1/3 tsp cinnamon

Steps

1. 1

   In a large bowl, combine bread cubes, pineapple chunks, and raisins. Transfer to a lightly greased 9" x 11" baking dish.

2. 2

   In a bowl, combine all-purpose cream, evaporated milk, eggs, sugar, and melted butter. Whisk until well-blended.

3. 3

   Pour liquid mixture over bread mixture. Gently toss to moisten bread.

4. 4

   Cover the baking dish with foil and refrigerate for one to two hours.

5. 5

   Remove cover and sprinkle coconut flakes on top of bread mixture.

6. 6

   Bake in a 350 F oven for about 50 to 60 minutes or until a toothpick inserted in the middle comes out clean.

7. 7

   Remove from heat and allow to slightly cool.

8. 8

   Drizzle caramel syrup over pudding and cut into squares. Serve warm or cold.

9. 9

   In a saucepan over medium heat, melt butter.

10. 10

    Add sugar and stir until dissolved.

11. 11

    Add pineapple juice and all-purpose cream, stirring constantly.

12. 12

    Add cinnamon and nutmeg and stir to distribute.

13. 13

    Continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.