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Hawaiian chocolate bread pudding

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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22 COMMENTS
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SKILL LEVEL :
Easy and quick

Chocolate heaven

This easy chocolate bread pudding takes me back to my childhood in Honolulu. I start with King's Bakery Hawaiian bread, also known as Portuguese sweet bread, then layer it with chocolate chips and creamy egg custard. It bakes up to a glorious puffed pillow of chocolatey goo. It takes all of 15 minutes in preparation time. When I want to wow and don't have a lot of time, this is my go to recipe.

 

Thank you to our amazing videographer Eric Michael Otten!

King's Hawaiian Sweet Bread

I prefer to use the original King's round loaf and slice it. King's has now come out with an array of different sweet breads including a regular sliced loaf, hot dog buns, and rolls. They all work as they are the same type of bread, just in different shapes and sizes. So if you can't find a round loaf, feel free to substitute any of their other bread products.

Use quality chocolate

The quality of your chocolate chips makes a big difference in this recipe. I use Guittard or Ghirardelli.

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Method

I like to bake this bread pudding in a round Spanish cazuela earthenware dish, because the pudding comes out looking like an enormous round puffy chocolate chip cookie. You can also use a 13 x 9 x 2" glass or ceramic baking pan.  If you have the time, prepare the pudding without baking it up to one day in advance so the bread really soaks up the custard. If you don't have the time to prepare it in advance, you can bake it right away without letting it sit.

Created for a friend

I originally created this recipe for my friend Carol who described to me a chocolate bread pudding she had eaten in NYC.

How long do you cook bread pudding?

I estimate between 1 hour and 15 minutes and 1 hour and 30 minutes. Cooking time depends on a variety of factors including the accuracy of your oven, how often you open the oven and the type of pan you use. I check the pudding by slicing into the center of it at about an hour and then check it every 10 minutes until the center is not runny when you slice it to it. Don't worry about the slice, it will magically knit back together as the pudding cooks.

 

This post is part of my entry into the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes. For details on how you too can enter for a chance to win the sweepstakes prize by entering the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes, go here:

 

http://www.kingshawaiian.com/gopupulerecipe/

Hawaiian chocolate bread pudding

Prep

Cook

Total

Yield 12 servings

Oozing chocolate and creamy custard, this easy chocolate bread pudding will win you new friends.

Ingredients

  • 8 eggs, lightly beaten
  • 4 cups of cream
  • 3 cups of milk
  • 2/3 cup sugar
  • 2 T vanilla extract
  • 1/2 t cinnamon
  • 2 t butter
  • 1.5 loaves of King's original Hawaiian Sweet Round bread, sliced into 3/4" slices
  • 1 12-ounce package Guittard or other good quality chocolate chips

Instructions

  1. Heat oven to 300 degrees. Whisk together first 6 ingredients. Set aside.
  2. Butter a baking dish. Arrange half the bread slices in the bottom of the baking dish so they cover the bottom of the pan. Don't worry about the size or shape of the bread slices, just make sure the slices cover the the pan. Sprinkle with half the chocolate chips. Cover with a second layer of bread slices and chocolate chips.
  3. Crack the eggs into a large mixing bowl and lightly beat to incorporate yolks and whites. Add cream, milk, sugar, vanilla and cinnamon. Beat briefly just to combine ingredients. Don't over mix.
  4. Pour egg and cream mixture slowly over the bread. Pour slowly so the bread is able to absorb all the egg mixture. If you pour too fast it will overflow. If you are going to let the pudding soak for a few hours or over night, cover with saran wrap and press gently to ensure all the bread is moistened. Otherwise you can bake immediately.
  5. Cook an hour and 15 minutes. Check after one hour by inserting a knife in the middle. If it is runny, it is not done. Check every 10 minutes after the first hour. You don't want to over cook, but it may take as long as 1 1/2 hours to cook. When the pudding is no longer runny remove from the oven and let set 30 minutes before slicing. You can keep the pudding fairly hot for a while by covering it with foil.

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22 COMMENTS

Comments

  1. Ronda Kushner says:

    Loved the Bread Pudding. Thank you for sharing with all of us!

    1. Kim says:

      Thank you Ronda. I am so glad you enjoyed it!

  2. Claudine says:

    I’m a big bread pudding fan (thanks to a New Orleans visit) and this recipe is the best I’ve ever had. I’m kinda of addicted now!

    1. Kim says:

      Hi Claudine, I am so glad you liked it. This has been a long-standing favorite in my family. When my kids were living at home I would make one or two of these whenever we had their friends over. The baking pans were always licked clean!

  3. Jennifer says:

    Looks tasty! Was wondering if it is supposed to be served hot or cold? And does it store well or best served right away? Ive never had bread pudding before, so not sure how to serve!

    1. Kim says:

      Hi Jennifer –

      This bread pudding needs to rest about 30 minutes after it comes out of the oven. You can cover it with some foil and it will stay fairly hot for an hour or two, but it is not bad at room temperature. I prefer it hot, or at least warm, but I will admit to eating leftovers cold the next day. So you have a lot of leeway with this recipe when it comes to temperature. Good luck and let us know what you think!

  4. Lisa says:

    Can this be made in the crock pot?

    1. Kim says:

      Hi Lisa,
      What an interesting question. I have not tried making bread pudding in a crockpot, but think it is something I now need to try. There are multiple slow cooker bread pudding recipes on the internet. I think you may need to adjust the bread to liquid ratio and perhaps adjust the volume depending on the size of the slow cooker. Here is a raisin bread pudding I found on Allrecipes that has very good reviews. http://allrecipes.com/recipe/bread-pudding-in-the-slow-cooker/. I’d love to hear back from you if you try my recipe in the slow cooker.

  5. Kristy says:

    Is the cream in recipe “heavy whipping cream?” I’ve never made bread pudding and am looking forward to attempting this recipe! It looks and sounds so yummy!!

    1. Kim Pawell says:

      HI Kristy,

      Whipping cream or heavy cream both work well for this recipe. I hope you enjoy it!

  6. Laurel says:

    what size baking dish did you use?

    1. Kim Pawell says:

      Hi Laurel,

      I use a 12″ ceramic cazuela or a 13 x 9 x 2″ baking pan. I hope you enjoyt the bread pudding!

      Best,

      Kim

  7. lisa Gorab says:

    thanks for this great recipe. i needed something chocolate to go with my other Thanksgiving desserts and this was it. followed the recipe exactly and let soak overnight and this was fabulous. sweet and luxurious but not too sweet. Absolutely use the Guittard chocolate as recommended.

    1. Kim Pawell says:

      So glad you enjoyed the Hawaiian Chocolate Bread pudding Lisa.

  8. kanteasha singh says:

    i havent done or tasted it but it looks really nice

  9. Sharon says:

    Can’t wait to try this for a potluck dinner next week. Have you ever tried it with pecans baked on top? Wondering how that would taste.

    1. Kim Pawell says:

      Hi Sharon, I have added nuts and tucked banana slices into the layers. You can’t go wrong! Let us know how it turns out!

  10. Amanda says:

    Hi there! Can you substitute coconut milk for plain milk in the recipe?

    1. Kim Pawell says:

      Hi Amanda, This is a great question. I have not used coconut milk in a bread pudding before, but it is on my to-do list now. I have done a little research and there are plenty of bread pudding recipes that use coconut milk instead of real milk. My only suggestion is that you do not use light coconut milk. Please let us know how it works out!

  11. Amanda says:

    Hi Kim:
    I substituted the whole coconut milk for the regular milk-but I noticed it was thicker and the taste was not as sweet, so I added an additional 1/3 cup of white sugar and used the following ratios:
    2 cans of coconut milk (does not matter on the variety)
    2 1/2 cups of heavy cream
    1 cup of half and half
    The results I had were good- enough creaminess to keep your recipe consistent and the little bit of extra sugar helped the coconut come through… i hope it works

  12. Mary says:

    Unfortunately in Canada we cannot get the Hawaiian Sweet Bread. What may I substitute this with?

    1. Kim Pawell says:

      Hi Mary, You can use challah bread, brioche or Portuguese sweet bread. I have used Bahamian bread when I am in the Bahamas. Ideally, you will use a bread that is light and slightly sweet. There is a brand called “President’s Choice” Hawaiian Sweet Buns that I believe is made in Canada that should also work. You can use the buns instead of a regular loaf of bread, which I have done in a pinch. King’s Hawaiian bread does have pretty amazing distribution and you may be surprised to find it in Canada in places you might now expect, like Walmart. I have found it in out-of-the-way places like The Abacos in the Bahamas.

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