I had some King's Hawaiian rolls and shredded coconut left after holiday meals and baking, and I wanted to create a Hawaiian-style bread pudding. Came across this recipe and used it as a great foundation. Based on the number of rolls I had (8) and the number of servings I wanted to make (4), I scaled this recipe in 1/2, but used the whole can of crushed pineapple. I also cut the sugar in 1/2 (after scaling) and omitted the currants/raisins because I added about a cup of shredded coconut and about 1/2 cup of pecan pieces, both of which I toasted slightly (of course, macadamia nuts would have been more Hawaiian, but I didn't have any on hand - will definitely use next time).
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I had some King's Hawaiian rolls and shredded coconut left after holiday meals and baking, and...