Hawaiian Bread Pudding

This Hawaiian Bread Pudding makes excellent use of our S. Rosen's Hawaiian Bread, and is a fun and easy way to liven up breakfast or brunch.

Ready In

Total Time: 1 hour 40 minutes
Prep Time: 10 minutes
Cook Time Time: 1 hour 30 minutes




Bread Pudding Ingredients:

  • 1 loaf of S. Rosen's Hawaiian Bread
  • 1 cup coconut milk
  • 2 cups milk
  • 5 eggs
  • 1 cup crushed pineapple, drained
  • 1/2 cup diced maraschino cherries
  • 1/2 cup shredded coconut

Vanilla Rum Sauce Ingredients:

  • 1 1/2 Tbs butter
  • 1 cup milk
  • 1 1/2 Tbs cornstarch
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/2 Tbs rum


  1. The night before: pull out about 2/3 of your S. Rosen's Hawaiian Bread loaf, cup up into about 1" squares, and let sit out overnight.  
  2. The morning of: preheat your oven to 350 degrees.
  3. Place your bread cubes into a large bowl and set aside.
  4. In another mixing bowl, mix together the coconut milk, milk, eggs, pineapple, cherries, and shredded coconut, and whisk until all are combined.
  5. Pour your milk  mixture over your bread and stir until all bread is covered. Let sit for about 10 minutes.
  6. In a greased baking dish, spread out your bread pudding mixture, smooth out the top, cover with tinfoil, and bake for about 1.5 hours, or until the center is set.
  7. While your bread pudding cools, make your vanilla rum sauce by melting the butter in a sauce pan on medium high heat and stirring in the milk.
  8. Whisk together the sugar and cornstarch, add to your milk mixture, reduce the heat slightly, and stir until your sauce thickens.
  9. Once thick, add in the vanilla and rum, and stir to combine.
  10. Pour your sauce over your bread pudding, serve, and enjoy!