How To Cook Like A Local: Bread Pudding
2,316 views · Published 25 June 2016 · 0:45 · Indexed 20 September 2026
Channel: Hawaiian Airlines · 2016 · Travel & Events
INGREDIENTS 8 pieces Taro rolls, cut to about an inch cubes 1cup dices pineapple or dried pineapple (prefer the acidity one) cut half inch cubes ¼ cup sugar 1⁄8 cup Captain Morgan rum 1⁄4 cup butter, melted 3 eggs 1⁄4 teaspoon salt 1 teaspoon vanilla 3 cups milk, scald & cooled ¾ cup packed brown sugar 1 teaspoon cinnamon 1⁄4 teaspoon allspice PREPARATIONS 1. Combine sugar, pineapple and Captain Morgan rum and sauté on medium heat for about 7-10 minutes, set aside. Heat milk. Chop taro bread. 2. Combine brown sugar, cinnamon and allspice, reserve one quarter to put on top of the bread later. 3. Combine egg, butter, salt, vanilla and sugar mixture and beat with a mixture or a whisk for one minute and add slowly the milk and continue to whisk. 4. In a bowl add the bread to the egg mixture and toss evenly. Let it sit a few minutes and pour into a greased baking dish top with the sautéed pineapple and sprinkle with the sugar cinnamon mixture. 5. Bake at 325 degree F for about 45 minutes or until the bread pudding is cooked with no liquid in the center.
