DORIS Schlemmer of Kaneohe writes, "We have enjoyed the bread pudding dessert served at the Royal Hawaiian. May I request this recipe?" Pudding simply palatial
Waikiki's "Pink Palace" extends a Christmas gift to faithful patrons -the recipe for its signature bread pudding with vanilla sauce. The first recipe is featured in the hotel's brand new "Flavors of the Royal Hawaiian" cookbook.
The 243-page, 337-recipe compendium of favorites from the hotel's chefs and employees offers recipes such as Curry Shrimp-Crusted Opakapaka, Spareribs Supreme, Mac Seafood Salad, Major Grey's Chutney, Ponzu Sauce, Coconut Azuki Mochi, and Tsubushian Shortbread. The beverage chapter includes Cran Dame of Waikiki, Pink Palace Lemonade, Royal Tower, and Mai Tai.
The softcover book sports a pink cover, and chapter separators are pastels of hotel scenes and tropical florals by artists B.J. Bandy and Earl Shimokawa.
Order the cookbook by sending name, address and an $18 check made to: Sheraton Employees Council. Mail to: Royal Hawaiian Hotel, Attn: Human Resources Dept., 2259 Kalakaua Ave., Honolulu 96815. Or call the Controller's Office at 931-7919.
The scrumptious bread pudding and vanilla sauce are highlights of the Surf Room's lavish daily lunch and Sunday brunch buffets.
The Royal Hawaiian Bread Pudding
(Recipe from the Surf Room and featured in "Flavors of the Royal Hawaiian")15 eggsMix eggs and sugar in a mixing bowl at low speed for 3 minutes. Add milk, cream and vanilla extract, continuing to mix for 4 minutes. Strain mixture; set aside.
1/2 pound granulated sugar (1 cup plus 2 tablespoons and 2 teaspoons)
1-1/2 quarts milk (6 cups)
1/2 quart heavy whipping cream (2 cups liquid)
6 tablespoons pure vanilla extract
1 long loaf French bread
3-3/4 ounces Sunmaid golden raisins (scant 3/4 cup)Slice bread and pack into a 10-by-12-inch baking pan as tightly as possible. Sprinkle raisins on top. Pour egg-milk mixture to fill pan one-fourth of its height and let soak for 5 minutes. Push bread down to speed up soaking process. Add remaining liquid and let stand for 10 minutes. Cover with foil greased lightly on one side to prevent sticking.
Place the bread-pudding pan inside a larger baking pan; then add water (to prevent burning) between pans until liquid almost reaches the top. Bake at 400 degrees for 1-1/2 hours. Makes 16 servings.
Approximate nutritional analysis per serving: 390 calories, 20 grams total fat, 11 grams saturated fat, 250 milligrams cholesterol, 290 milligrams sodium.*
The Royal Hawaiian Vanilla Sauce
(Courtesy of Thomas Wong, executive sous chef, Royal Hawaiian Hotel)1 quart heavy cream (4 cups)In a saucepot, heat heavy cream. In a stainless steel bowl, combine sugar, yolks and vanilla; mix well. After the cream comes to a boil, slowly add to the egg mixture, whipping constantly.
1 cup granulated sugar
6 egg yolks
1 tablespoon vanillaReturn egg-cream mixture to the saucepot and place back on heat, stirring constantly to prevent burning. When the mixture just starts to boil, remove pot immediately from the stove and return mixture to the stainless steel bowl, placed in an ice bath.
Continue to stir mixture to cool rapidly. When temperature reaches about 75 degrees, refrigerate until needed. The sauce will thicken as it cools. If sauce is too thick, add milk to adjust to desired consistency.
