The family I spent Easter with this year introduced me to their 21-year standing breakfast tradition of this bread pudding made from Hawaiian sweet bread. The tradition started for them when moving to a new neighborhood and partaking in a “Dine-Around”. This event starts at one neighbors house for brunch, then to another’s house for late afternoon appetizers, then on to the final house for dinner. Drinks peppered this day of food, in addition to the dozens of new connections made.
In this 21st year of tradition there were a few modifications made to the recipe and thus was decided, “the best one yet!” 
Modifications to think about are not using a whole loaf of Hawaiian sweet bread but rather use the individual rolls as portions. The texture of the Hawaiian sweet bread is very similar to brioche or challah, so either of those would be great substitutes for texture though a slight change in flavor.
While raspberries and blueberries are tradition, on another day adding peaches, strawberries, pineapple or the other freshest fruit at the market would work great to tuck inside these fluffy slices of bread as they are patiently waiting for the custard they long for.
When pouring in the custard to cover every inch of the top of the bread, pour slowly so to not over flow the dish. The custard will not come up to the edge of the dish but the tops of each slice should have a taste of the sweet creamy liquid.
If a cinnamon-sugar shaker is not already in your spice cabinet I highly suggest you introduce one in. It’s great to top off baked goods, morning toast, and hot coffee. Here it adds an even crispier crust and the taste of spice that this dish needs in any modified form.
Bake till toasted. Bake till custard it set. Bake till you can’t wait any longer… and yes, it will smell that good.
The tradition holds topping this sweet confection with maple syrup but I found a handful of fresh berries was the perfect compliment. Do as you will and try something new when you go back for seconds.
California Love- Sweet Breakfast Bread Pudding
- Total Time: 60 minutes
- Yield: 4-6 servings 1x
Description
This sweet breakfast bread pudding, made with Hawaiian sweet bread and fresh berries, is a delicious tradition perfect for a special morning treat.
Ingredients
- 16 oz. Hawaiian Sweet Bread loaf or individual rolls
- 4 oz. unsalted butter, melted
- 1/2 pint (~10 oz.) raspberries
- 1/2 pint (~10 oz.) blueberries
- 4 large organic eggs
- 1 cup (8.3 oz.) whole milk
- 1/2 cup (4.15 oz.) heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cinnamon-sugar for topping
- Maple syrup or fresh berries for serving
Instructions
- Preheat your oven to 350°F (176.7°C). Butter a 10-inch (30 cm) round baking dish generously.
- Slice the Hawaiian Sweet Bread loaf in half across the top, then cut each half into 1-inch (2.5 cm) slices. If using rolls, slice them in half.
- Butter each side of every slice with the melted butter and arrange them in the prepared baking dish, slightly overlapping each piece.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, sugar, ground cinnamon, and salt until well combined.
- Slowly pour the custard mixture over the arranged bread slices, ensuring each piece is soaked. Pour slowly to avoid overflowing the dish.
- Tuck raspberries and blueberries between the slices of bread, distributing them evenly throughout the dish.
- Sprinkle the top with cinnamon-sugar to add a crispy crust and a hint of spice.
- Bake in the preheated oven for 45 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let it cool slightly before serving.
- Serve warm, topped with maple syrup or a handful of fresh berries.
Notes
Consider using brioche or challah as a substitute for Hawaiian sweet bread for a different flavor. Pour the custard slowly to avoid overflowing. Topping with maple syrup or fresh berries adds a delightful finish. Store leftovers in the refrigerator and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25
- Sodium: 350
- Fat: 22
- Carbohydrates: 55
- Fiber: 3
- Protein: 10
- Cholesterol: 150
I love that you did not add but a scant amount of additional sugar into the custard, allowing that the bread itself is sweeat enough. Very thoughtful ! Same with berries. Very forward thinking and I like it. Question: one cup of milk and 1/2 cup of heavy cream. So, could I use a carton of half and half? I suppose the rest of the heavy cream was for guests’ coffee on a holiday occasion breakfast, right?