KONA
COAST BREAD PUDDING
The perfect desert for that special
meal
Ingredients:
3 cups 1-inch cubed day old bread
1/3 cup macadamia nut pieces
Custard:
1/2 cup brewed Kona espresso coffee
2/3 cup raw Hawaiian sugar (regular sugar can be substituted)
3 cups "half & half"
6 whole eggs (large)
4 egg yolks (large)
Caramel sauce topping:
1/2 cup raw Hawaiian sugar (regular sugar can be substituted)
1/4 cup boiled or bottled water
3/4 cup heavy cream
2 tablespoons (1/4 stick) sweet (unsalted) butter
Optional variation:
Serve with a whipped cream topping
Baking instructions:
Prepare custard:
Combine liquid Kona espresso, 1/3 cup sugar and lightly simmer until reduced to
about 1/4 cup. Allow to cool. In a mixing bowl whisk together the 4 egg yolks,
the 6 whole eggs, 3 cups of "half & half", the remaining 1/3 cup
of sugar together with the cooled Kona espresso coffee elixir.
In a greased baking dish, round or square, layer the bottom with the bread
cubes and then cover the bread lightly with the macadamia nut pieces. Pour the
prepared custard over the bread and nuts and let stand for at least 1/2 hr. (if
you have more time, allow longer.)
Preheat oven to 325 degrees F.
Variation:
1. Immerse the baking dish in another larger dish to create a large double
boiler - allow the water to come up at least halfway. Bake for 50 - 60 mins or
until the top is golden brown. Check the center of the dish is cooked - not
still soggy wet!
2. My Grandmother simply baked the one greased dish without the double boiler
combo. This produces somewhat crunchier sides & bottom. Bake for 45 - 55
mins or until the top is golden brown. Check the center of the dish is cooked -
not still soggy wet!
Prepare caramel topping:
The trick here is to boil but not burn the sauce! Use either a flame diffuser
(with gas heat) or a good old heavy saucepan with "controlled heat".
Combine the sugar & water, keep stirring until the sugar is dissolved and
bring to a boil. Once at a boil stir very slowly or "swirl" the
mixture until it turns golden brown. Do not allow to burn! Remove from heat and
add the heavy cream by SLOWLY stirring in. Return to a low heat & slowly
stir until completely smooth. Finally add the butter and stir until melted.
Serving:
Remove from the oven and place the baked Bread Pudding on a heat proof surface
- it's going to still be very hot.
Variation:
1. Cut & serve Bread Pudding individually & pour caramel sauce from a
serving (pouring) vessel.
2. Pour caramel topping over the entire dish of Bread Pudding & then serve.
Don't forget the whipped cream!
Makes 6-8 memorable servings
