Instead of dressing like a sloozy and freezing my ass off on Halloween, my good friend and I decided to have a girls night in.
Shabu + Hawaiian Bread Pudding + Red Velvet Cupcakes + TRUE BLOOD = Great Night ♥
I first came across this Hawaiian Bread Pudding recipe at work. One bite and I was IN LOVE. The recipe is so easy to make and budget friendly as well. I’ve made it for holiday parties, Mammoth trips and just because. It’s super delicious by itself, but even more so when eaten with vanilla bean ice cream. TRUST.
1 round loaf of King’s Hawaiian Bread
1 cup granulated sugar
2 cups half & half (or 1 cup milk, 1 cup half & half)
1 cube of butter
1. Preheat oven to 350°.
2. Grease a 9×13 baking dish.
3. Cut round loaf of King’s Hawaiian Bread into cubes. You can also just rip the bread into pieces. Place the bread cubes in the baking dish.
4. Heat half and half in a pot over medium heat. Add butter and sugar and stir until fully melted. Take off heat and allow mixture to start cooling.
5. Beat eggs in large bowl.
6. Temper the eggs: Add a small amount of the half and half mixture while whisking vigorously. The point is to slowly increase the temperature of the eggs, otherwise you will just end up with scrambled eggs.
7. Add egg mixture to bread, making sure that it is distributed evenly. Let the bread soak up the egg mixture for at least 30 minutes.
8. Bake for 35-40 minutes. You should see the bread rise/puff up.
You. Will. Love. It.