BREAD pudding is an ultimate comfort food -- soft, sweet, luscious. Emma Nobori made the confection for her husband on Father's Day, but she wants the recipe for her favorite version. Princely pudding
rich with eggs"I would like the bread pudding recipe from the Hawaii Prince Hotel," she said. "We went there for their buffet and that was one of the desserts. It's made with lots of eggs, and it was made really thick, about 2-1/2 to 3 inches thick. Oh, it's good!"
Hawaii Prince pastry chef Andre Susero shared the hotel's recipe.
Susero, a native of Lyons, France, came to Hawaii five years ago, and served as manager/chef of the former Alfonso's Gourmet Pastries & Bakery at McCully Shopping Center before joining the Hawaii Prince Hotel last September.
(Courtesy of pastry chef Andre Susero, Hawaii Prince Hotel) Hawaii Prince Hotel
Bread Pudding
1/2 of a (1 pound) loaf Holsum French toast bread, sliced (see note)Mist a deep baking pan, 9 by 9 inches square, with vegetable oil baking spray. Cut bread slices in half and arrange in the pan. Sprinkle currants and macadamia nuts over.
Slightly rounded 1/3 cup currants or other desired fruit
Slightly rounded 1/3 cup chopped macadamia nuts or other desired nuts
Custard mix:
1 quart milk
8 eggs
4 egg yolks
1 teaspoon vanilla
1 cup sugarWhisk together custard-mix ingredients. Pour over bread and soak 10 minutes.
Place pan in a water bath (place on a baking sheet with a raised edge and pour in water to fill sheet pan halfway; add more water during baking, if necessary). Bake at 300 degrees for 60 to 90 minutes, or until a small knife inserted in center comes out dry.
Note: Or use an equivalent amount of Portuguese sweet bread, sandwich or French bread, or mix chopped Danish rolls and croissants; it's best to use 1 kind of bread.
Serve, if desired, with whipped cream or sauce anglaise (vanilla sauce). Serves 12.