Lenora’s Hawaiian Bread Pudding Recipe: A Taste of Tropical Paradise

Are you ready to embark on a culinary journey to the sunny shores of Hawaii without leaving your kitchen? Look no further than Lenora’s Hawaiian Bread Pudding recipe! This delightful dessert combines the rich flavors of Hawaiian sweet bread with creamy custard and tropical fruits, creating a mouthwatering treat that’s perfect for any occasion. In this article, we’ll dive into the origins of Hawaiian bread pudding, explore the ingredients you’ll need, provide a step-by-step guide to preparation, and offer some serving suggestions to elevate your dining experience. So, put on your apron and get ready to transport your taste buds to paradise!

The Story Behind Lenora’s Hawaiian Bread Pudding

Hawaiian bread pudding is a beloved dessert that reflects the diverse culinary influences of Hawaii’s multicultural heritage. From Portuguese sweet bread to tropical fruits like pineapple and coconut, this dish embodies the vibrant flavors of the islands. Lenora’s recipe adds her own unique twist, infusing the classic bread pudding with a touch of aloha spirit and a whole lot of deliciousness.

Ingredients You’ll Need

For the Pudding:

  • 1 loaf of Hawaiian sweet bread, cut into cubes
  • 4 eggs
  • 2 cups of whole milk
  • 1/2 cup of heavy cream
  • 1/2 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1 cup of diced pineapple
  • 1/2 cup of shredded coconut

For the Sauce:

  • 1/2 cup of unsalted butter
  • 1/2 cup of brown sugar
  • 1/4 cup of heavy cream
  • 1/4 cup of dark rum (optional)

Step-by-Step Preparation

1. Preparing the Bread

Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish. Cut the Hawaiian sweet bread into cubes and spread them evenly in the prepared baking dish.

2. Making the Custard Mixture

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined. Pour the custard mixture over the bread cubes, making sure to coat them evenly. Allow the bread to soak in the custard for about 30 minutes, pressing down gently with a spatula to ensure thorough absorption.

3. Adding the Fruits and Coconut

After the bread has soaked, sprinkle the diced pineapple and shredded coconut evenly over the top of the bread pudding mixture. Gently fold the fruits and coconut into the pudding, distributing them evenly throughout the dish.

4. Baking the Pudding

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is golden brown and set in the center. Remove the pudding from the oven and let it cool slightly while you prepare the sauce.

5. Making the Sauce

In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar has dissolved and the mixture is smooth. Remove the saucepan from the heat and stir in the heavy cream and dark rum (if using) until well combined.

6. Serving the Pudding

Drizzle the warm sauce over the baked bread pudding, allowing it to soak into the cracks and crevices. Serve the pudding warm, with additional sauce on the side for drizzling.

Serving Suggestions

Lenora’s Hawaiian Bread Pudding is delicious on its own, but here are a few ways to take it to the next level:

  • Top with whipped cream: Add a dollop of freshly whipped cream on each serving for a creamy contrast to the rich flavors of the pudding.
  • Garnish with fresh fruit: Sprinkle some extra diced pineapple and shredded coconut on top of the pudding for a burst of tropical freshness.
  • Pair with a scoop of ice cream: Serve each slice of pudding alongside a scoop of coconut or vanilla ice cream for a decadent treat that’s sure to impress.


Lenora’s Hawaiian Bread Pudding is a delightful fusion of flavors that captures the essence of Hawaii’s culinary heritage. With its creamy custard, sweet bread, and tropical fruits, it’s a taste of paradise in every bite. Whether you’re hosting a luau-themed party or simply craving a taste of the tropics, this recipe is sure to satisfy your sweet tooth and transport you to sunnier shores.

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FAQs About Lenora’s Hawaiian Bread Pudding Recipe

Q1: Can I use any type of bread for this recipe?

A1: While Hawaiian sweet bread is traditional for this recipe, you can experiment with other types of bread if desired. Challah or brioche would be suitable substitutes, but keep in mind that the flavor and texture may vary.

Q2: Is the rum necessary for the sauce?

A2: The rum adds a rich depth of flavor to the sauce, but it is optional. If you prefer to omit the alcohol, you can simply leave it out or substitute it with a splash of vanilla extract.

Q3: Can I make this pudding ahead of time?

A3: Yes, you can prepare the pudding up to a day in advance and store it in the refrigerator. Simply reheat it in the oven before serving and prepare the sauce fresh.

Q4: Can I use canned pineapple instead of fresh?

A4: Yes, canned pineapple can be used as a convenient alternative to fresh pineapple. Just be sure to drain it well before adding it to the pudding to prevent excess moisture.

Q5: How should I store leftovers?

A5: Leftover pudding can be stored in an airtight container in the refrigerator for up to three days. Reheat individual servings in the microwave or oven before enjoying.