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'Ohana Bread Pudding


Bread Pudding

  • 5 eggs large
  • ½ tsp salt
  • c sugar
  • ½ tsp cinnamon
  • tsp ground nutmeg
  • 3 c whole milk
  • 1 loaf Challah bread enough for 10 cups – cut in ½" cubes
  • 8 oz crushed pineapple drained
  • ¼ c sweetened shredded coconut
  • ¼ c raisins optional
  • Vanilla Ice Cream
  • Bananas foster sauce

Bananas Foster Sauce

  • 1 c dark brown sugar
  • ½ c corn syrup
  • ½ c unsalted butter
  • 1 c heavy cream divided
  • ½ c spiced or dark rum
  • 1 tsp vanilla extract
  • 3 bananas peeled and sliced


Bread Pudding

  1. Preheat oven to 350ªF. In a large mixing bowl, whisk together eggs, salt, sugar, cinnamon, nutmeg, and milk.

  2. Stir in bread cubes, pineapple, coconut, and raisins (optional). Pour into a 13x9x2-inch pan coated with cooking spray.

  3. Bake for 1 hour and 10 minutes. Remove from oven and let stand for 5 minutes.

  4. Serve the hot bread pudding with a scoop of vanilla ice cream and top with warm bananas foster sauce.

Bananas Foster Sauce

  1. While the bread pudding is baking, in a medium saucepan over high heat, combine brown sugar, corn syrup, butter, and half of the cream. Bring to a rolling boil.

  2. Boil for 10 minutes, then add remaining cream. Boil 1 minute more.

  3. Add rum and vanilla, Flambé using a long-stemmed lighter. Let boil until the flame goes out.

  4. Reduce to a simmer and stir with a heatproof spatula.

  5. Add bananas. Remove from heat and set aside.