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Mom Tabura's Coconut Bread Pudding w/White Chocolate Sauce

Brothers Adam and Makani Tabura join Lanai on Cooking Hawaiian Style making Mom Tabura's coconut bread pudding - a dish that they would make while growing up, using old/stale bread. Sometimes they would get old bread from the neighbors.

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Prep Time: 15 | Cook Time: 30-35 | Ready In: 45-50
Ingredients: Print   Add to cart
US Metric

Bread Pudding
1 lb. sweet bread or day old bread
1 can 12 oz coconut milk
1 quart heavy cream
6 whole eggs
1 tablespoon Cinnamon ground
1 cup cranberries or raisins are optional


White Chocolate Sauce
3 cups White Chocolate
1 tablespoon whole unsalted butter

Cooking Process:

Bread Pudding

Place coconut milk, heavy cream, eggs, cinnamon in a mixing bowl and mix well. (custard mixture)Pull bread into small pieces, then place into a baking pan or individual baking molds. Pour Custard mixture into bread and soak bread well, leaving NO dry areas. Then place pan or individual molds into a shallow water bath and place in Oven on Bake for 30-35 minutes at 325 degrees. Check doneness by sticking a toothpick into pudding, should nt stick to toothpick. Do NOT over cook.


White Chocolate Sauce

Place heavy cream (and liquor) in a mixing bowl over a double boiler. Slowly heating cream up add the white chocolate and stir to melt. Once chocolate is completely melted stir in cold butter then remove from heat.  Place sauce over bread pudding and finish with powder sugar. I like to drizzle some Lehua Honey to finish.