One of my all time favorite desserts comes from a restaurant in the Polynesian Hotel at Disney World- ‘Ohana. I love everything about this restaurant but the dessert is one of my favorites. It is a bread pudding with pineapple and coconut in it- yummy! They serve it with a banana foster sauce, but I think it taste spectacular all on its own.
This past weekend I was inspired to play around some more with the recipe I have been tweaking to create the best ‘Ohana bread pudding I can at home. My inspiration actually came from my friend Bonnie- a few weeks ago she shared some of her sour dough bread starter with me. For those of you who do any kind of Bread making which involves starter you know that the stuff is never ending if you take care of it right. So this past weekend I found myself with 3 loaves of delicious sour dough bread that needed to be used. What better way to use up bread than in bread pudding.
‘Ohana means family and I am pretty sure my
family was quite pleased with the bread pudding!
- 1 cup crushed pineapple
- 1 cup Unsweetened coconut
- 1 cup sugar
- 2 T cornstarch
- 5 eggs
- 3 cups whole milk- I use organic
- Half tsp. salt
- Half tsp. nutmeg
- 1 and a half cups sugar
- 8 cups bread- this is where I used my homemade sour dough bread
- Combine pineapple, coconut, sugar and cornstarch in a bowl and mix well- refrigerate for an hour
- In a bowl mix eggs, milk, salt, sugar and nutmeg. Set aside.
- Cut bread into medium pieces, place on cookie sheets sprayed with cooking spray- on one pan top the bread pieces with your pineapple/coconut mixture and put both pans in the oven at 350 degrees for about 15 minutes- you want the bread to get a little toasted
- Once your bread is toasted add to your milk/egg mixture and mix. Place mixture in a greased casserole dish - 9x13 or so and bake at 325 degrees for an hour