Hawaiian Roll Macadamia Nut Bread Pudding

Hawaiian Roll Macadamia Nut Bread Pudding is a tropical twist on the classic bread pudding. It combines the sweetness of Hawaiian rolls with the rich, nutty flavor of macadamia nuts and a decadent coconut caramel sauce. This dessert brings together basic ingredients to form a warm, comforting dish that’s ideal for any occasion. Its distinctive flavors and textures elevate it as a special dessert, especially appealing to those who appreciate tropical tastes and innovative interpretations of classic comfort foods.

The base of this bread pudding is made with Hawaiian sweet rolls, which are known for their soft, fluffy texture and subtle sweetness. These rolls absorb the creamy custard mixture, creating a perfectly moist and tender texture throughout the bread pudding. Unlike regular bread, the slightly sweet and pillowy Hawaiian rolls add a distinct flavor and richness that set this dessert apart. Each piece of bread becomes infused with the warm, spiced custard, transforming it into a luscious, melt-in-your-mouth treat.

Macadamia nuts are mixed into the bread pudding to add a layer of crunch and a touch of tropical flair. Their buttery, delicate flavor pairs beautifully with the sweet rolls and custard. Chopping the nuts ensures that each bite has a bit of crunch, contrasting with the pudding’s softness. The macadamia nuts add texture and a nutty richness that complements the other flavors and adds depth to the dish.

The custard mixture, made with heavy cream, whole milk, eggs, sugar, and vanilla, is rich and creamy, infusing the bread pudding with a smooth, velvety consistency. A touch of cinnamon adds a warm, spiced undertone, enhancing the sweetness of the Hawaiian rolls and adding a cozy aroma that fills the kitchen as the pudding bakes. This custard absorbs deeply into the bread cubes, transforming them into a soft, creamy base for the dessert.

The coconut caramel sauce accompanying this dessert makes it extra special. Made with brown sugar, butter, and coconut milk, this sauce brings tropical sweetness to the dish. The coconut milk adds a light, creamy texture and subtle coconut flavor, perfectly balancing the richness of the caramel. A hint of sea salt enhances the sauce’s sweetness and depth, making every drizzle a flavorful addition to the bread pudding.

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After baking in a loaf pan, the bread pudding develops a golden, slightly crisp top while the inside remains soft and creamy. The loaf pan allows the pudding to be sliced easily, creating neat portions perfect for serving. Each slice can be topped with a generous drizzle of the warm coconut caramel sauce, adding a final touch of indulgence. Garnishing with extra macadamia nuts or a sprinkle of shredded coconut elevates the presentation, giving the dessert a beautiful finish that’s sure to impress.

This Hawaiian Roll Macadamia Nut Bread Pudding is a versatile dessert that works well for gatherings, special occasions, or a comforting treat at home. Its tropical flavors and familiar warmth make it a crowd-pleaser, while its unique ingredients bring an exciting twist to traditional bread pudding. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its flavors and create a memorable dessert experience that transports you to a tropical paradise with every bite.

Hawaiian Roll Macadamia Nut Bread Pudding

Recipe by Kyle Taylor

5.0 from 1 vote

Course: DessertsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

This Hawaiian Roll Macadamia Nut Bread Pudding combines the sweet, soft texture of Hawaiian rolls with crunchy macadamia nuts and a rich coconut caramel sauce. Perfectly comforting and indulgent, this tropical twist on classic bread pudding is a crowd-pleaser for any occasion.

Ingredients

• For the Bread Pudding

• 1 package (12-count) Hawaiian sweet rolls, cut into 1-inch cubes

• 1/2 cup macadamia nuts, chopped

• 3 large eggs

• 1 cup heavy cream

• 1 cup milk

• 1 cup brown sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• for garnish, shredded coconut

• For the Coconut Caramel Sauce

• 1/2 cup brown sugar

• 1/4 cup unsalted butter

• 1/4 cup coconut milk

• 1/4 teaspoon salt

Directions

• Prepare the Bread Pudding:
  Preheat the oven to 350°F (175°C). Grease a loaf pan. Place the cubed Hawaiian rolls and macadamia nuts in the baking dish, spreading them out evenly.
• Make the Custard:
  In a large mixing bowl, whisk together the eggs, heavy cream, milk, brown sugar, vanilla extract, cinnamon, and salt until smooth and well-combined.
• Assemble the Bread Pudding:
  Pour the custard mixture over the bread cubes and macadamia nuts, pressing down gently to ensure all the bread absorbs the custard. Let it sit for 10-15 minutes to allow the bread to soak up the custard fully.
• Bake the Bread Pudding:
  Cover the loaf pan with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes until the top is golden and the custard is set.
• Prepare the Coconut Caramel Sauce:
  Mix the brown sugar and butter over medium heat in a small saucepan. Stir until the butter is melted and bubbly. Stir in the coconut milk and salt, then simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly.
• Serve:
  Once the bread pudding is done baking, let it cool slightly in the loaf pan. Drizzle the warm coconut caramel sauce above or below the bread pudding before serving. Garnish with a sprinkle of shredded coconut for an extra tropical touch.