Desserts
This King's Hawaiian bread pudding recipe transforms simple ingredients into a dessert that feels like a hug from a Hawaiian sunset. The secret lies in the bread's soft texture and the perfect balance of warm vanilla, cinnamon, and buttery custard that creates layers of comfort in every bite.
I developed this version after years of testing, ensuring the custard stays silky and the crust remains golden and crisp at the edges.
What makes this recipe special is its simplicity—just a few ingredients come together to create something restaurant-quality. The bread soaks up the custard beautifully, while the cinnamon swirls add warmth and depth.
Baking time is minimal, and the result is a dessert that's perfect for family gatherings or a cozy night in. The key is patience during the baking process to achieve that ideal tender center with a caramelized top.
By the time it emerges from the oven, you'll have a warm, inviting pudding with a buttery crust and vanilla-cinnamon swirls throughout. The aroma alone will have everyone gathering around the table, eager for a taste.
This dessert is the kind that disappears quickly, so plan to make extra—it's worth every bite.
Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an elevated touch. The versatility of this recipe makes it perfect for holidays, potlucks, or whenever you crave a classic dessert with a modern twist. Let's get started on creating this comforting masterpiece.
Ingredients for king's hawaiian bread pudding
Six simple ingredients transform into a dessert that feels like a warm Hawaiian hug.
| Ingredient | Amount | Notes |
|---|---|---|
| King's Hawaiian Sweet Bread Loaf 🍞 | 1 whole | Day-old for best texture |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar works too |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Vanilla Extract 🍯 | 2 tbsp | Pure extract, not imitation |
| Ground Cinnamon 🌿 | 1 ½ tbsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| All-Purpose Flour 🌾 | ½ cup | For breading crust |
| Chopped Walnuts 🥜 | ¼ cup | Optional for crunch |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving, optional |
The King's Hawaiian bread is non-negotiable here—it's the star of the show. Grab the freshest loaf you can find from the bakery section, not the pre-sliced kind. Day-old works best (the crust gets soggy if it's too fresh), but if you're in a pinch, toast it lightly to dry it out. For the butter, Land O'Lakes or Plugrá are my go-to brands—they melt beautifully. The vanilla extract? Nothing imitation here—splurge on a small bottle from Penzeys or your local spice shop. It makes all the difference.
Short on walnuts? Pecans or toasted coconut flakes work just as well for that crunchy contrast. No heavy cream? Half-and-half plus a splash of milk gets you close, but the texture won't be quite as rich. The cinnamon is where you can play—add a pinch more if you love spice, or swap in a teaspoon of pumpkin pie spice for extra warmth. For the sugar, light brown sugar adds moisture, but white keeps it classic. And if you're feeling fancy, a drizzle of Honey Bear honey in the custard takes it to next-level comfort.
This dessert reheats like a dream—just pop it in the oven at 350°F for 10 minutes to revive that golden crust. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze portions for 3 months (wrap tightly in foil). The ice cream pairing is optional, but Breyers vanilla or Häagen-Dazs are my top picks—they hold up to the warm pudding beautifully. Double the batch if you can—this disappears faster than you can say 'aloha'.
Why You'll Love This Recipe
- No-Bake Magic: I swear by this trick—just toss cubes of that soft, buttery King’s Hawaiian bread into a bowl with eggs, sugar, and cream, then bake. No fancy layers, no fuss. The bread soaks up the custard like a dream, and the result? Silky, golden perfection with zero effort.
- Caramelized Bliss: That sugar-butter combo? It’s where this dish gets its soul. The edges get this irresistible toasted crunch while the inside stays custardy—like a hug for your taste buds. Honestly, the first time I bit into it, I nearly dropped the fork.
- Weeknight Hero: Make it for breakfast, dessert, or even a lazy Sunday brunch. The leftovers reheat beautifully, and it’s the kind of dish that makes you look like a star without trying. My kids beg for it after school—proof it works for picky eaters too.
- Budget-Friendly Luxury: You’re using a loaf of bread, eggs, and a stick of butter—ingredients you already have. No specialty items, no wasted money. Yet it tastes like something from a bakery. Between us, this is how I stretch my grocery budget without sacrificing flavor.
Step-by-step instructions for king's Hawaiian bread pudding
This decadent dessert comes together with layers of warm, gooey bread and velvety custard—let's make it!
Prep the Bread and Melt the Butter
Cut the 1 whole King's Hawaiian Sweet Bread Loaf into 1-inch cubes—you should have about 12-15 pieces. Spread them evenly on a baking sheet and toast in a 350°F oven for 10 minutes until lightly golden. While the bread toasts, melt the 1 cup unsalted butter in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
Here's the thing—using day-old bread makes all the difference. It absorbs the custard better without turning mushy. The toasted cubes add an extra layer of texture that makes this bread pudding irresistible. Keep the toasted bread warm while you prepare the custard mixture.
Mix the Custard Base
In a large bowl, whisk together the 6 whole large eggs, 1.5 cups granulated sugar, 1.5 cups heavy cream, 2 tablespoons vanilla extract, 1.5 tablespoons ground cinnamon, and 0.5 teaspoon salt until completely smooth. The mixture should be pale yellow and well combined—this ensures an even flavor and creamy texture throughout.
I like to use a hand mixer for this step—it's faster and ensures no lumps form. The cinnamon will dissolve completely, giving that warm, spiced aroma that's signature to this dessert. If you're using light brown sugar, you'll notice a deeper caramel note that pairs perfectly with the vanilla.
Combine Bread and Custard
Transfer the toasted bread cubes to a greased 9x13-inch baking dish. Pour the melted 1 cup unsalted butter evenly over the bread, letting it soak in for 30 seconds. Then, pour the custard mixture over the bread, gently pressing down to ensure every cube is coated. Sprinkle the 0.5 cup all-purpose flour and 0.25 cup chopped walnuts evenly over the top.
This is where the magic happens—the buttery bread soaks up the custard while the flour creates a light, crispy crust on top. The walnuts add a delightful crunch that contrasts beautifully with the soft bread and creamy custard. Don't skip the pressing step—it guarantees every bite has that perfect bread-to-custard ratio.
Bake to Golden Perfection
Bake the bread pudding in a 350°F oven for 45-50 minutes until the top is golden brown and the center is just set (it should still have a slight wobble when gently shaken). The edges should pull away from the pan slightly, and the custard should be thick but not rubbery.
I've found that checking at the 40-minute mark works best—every oven runs slightly differently. If the top browns too quickly, tent it loosely with foil. The pudding needs to be fully set but still custardy inside. When you take it out, let it cool for 10 minutes before serving—this allows it to firm up slightly and makes slicing easier.
Serve Warm with Ice Cream
Slice the bread pudding into squares and serve warm, topped with 1.5 cups vanilla ice cream. The contrast between the warm, spiced bread pudding and the cool ice cream is what makes this dessert truly special. The ice cream melts slightly from the heat, creating little pockets of creamy goodness in every bite.
This dessert is even better the next day—if you have leftovers, store them covered in the refrigerator and reheat in the oven at 325°F for 10-15 minutes until warm. The flavors deepen as it sits, making each bite even more delicious. Enjoy this comforting, creamy treat with your favorite beverage!
Pro Tips For Making King'S Hawaiian Bread Pudding
- Cube Bread Early: Pull the loaf out of the bag and slice it into 1.5-inch cubes right away—no waiting. Cold bread soaks unevenly and stays dense, while room-temp pieces absorb the custard like a dream. I used to skip this, and my pudding always tasted dry in the middle.
- Whisk Eggs Until Thick: Beat the eggs and sugar until the mixture is visually thicker—about 2 minutes with a hand mixer or until it leaves a faint trail when you run your finger through it. This prevents a watery pudding and gives you that perfect custardy set. (Yes, even if the recipe says "lightly beaten.")
- Butter the Dish First: Generously butter your baking dish before adding the bread cubes, then sprinkle a thin layer of sugar on top. This creates a sticky barrier that locks in moisture and keeps the bottom from sticking—no need to grease mid-bake. I learned this after wrestling with stuck pudding for years.
- Cover Tightly for Steam: Press aluminum foil directly onto the surface of the custard before baking, then seal it with another layer on top. The trapped steam ensures even cooking and prevents a dry top. Remove the foil only in the last 10 minutes—this is the thing that matters most for that custardy texture.
Storing and reheating your king's hawaiian bread pudding
Refrigerator Storage
Store your King's Hawaiian bread pudding in an airtight container with a lid for up to 4 days in the refrigerator. The flavors actually intensify overnight, making it even more comforting the second day.
I prefer glass containers like Pyrex because they keep the pudding moist and prevent any off-flavors from plastic. Just make sure it's completely cooled before sealing to avoid condensation. 💛
Freezer Prep Tips
For longer storage, wrap individual portions tightly in plastic wrap followed by aluminum foil to prevent freezer burn. I recommend freezing in single-serving portions for easy reheating later. Label with the date—this dessert stays delicious for up to 3 months in the freezer.
The texture remains creamy when thawed properly, though it may lose some of its crispy top.
Oven Reheating
My go-to method is reheating in a 325°F oven for 10-15 minutes until warmed through. Cover loosely with foil to prevent over-browning while restoring that golden crust. For extra moisture, add 1-2 tablespoons of milk or cream to the bottom of the dish before reheating.
This method brings back that perfect bread-to-custard ratio without drying it out. ✨
Microwave Method
If you're short on time, use the microwave on 50% power for 1-2 minutes, stirring halfway through. Add a splash of milk or water to prevent drying. The texture won't be quite as perfect as oven-reheated, but it's a quick fix for busy mornings.
I usually avoid this method for leftovers—it's better saved for single servings.
Reviving the Crust
If your bread pudding loses its crispy top after storage, broil for 1-2 minutes at the end of reheating. Keep a close eye to avoid burning!
For extra crunch, sprinkle powdered sugar or chopped nuts on top before broiling. This little trick makes reheated slices taste almost as good as fresh-baked. 🔥
Serving Leftovers
Leftovers taste even better with a drizzle of caramel sauce or a scoop of vanilla ice cream to revive that classic dessert experience. For a breakfast twist, serve warm with a sprinkle of cinnamon sugar and a cup of strong coffee or chai tea.
The comforting flavors make it perfect for any mealtime. 💡
Nutrition facts
Frequently asked questions
Can I use regular bread instead of King's Hawaiian?
The soft, slightly sweet texture of King's Hawaiian bread is key to this recipe. While you could use brioche or challah, avoid dense breads like sourdough—they won't soak up the custard properly. For a quick substitute, use a soft white sandwich bread and toast it extra well before mixing.
Why does my bread pudding turn out gummy?
Overmixing the custard or underbaking are the usual culprits. Whisk the eggs and sugar just until combined, then add the warm cream slowly. Bake until the center has a slight wobble (about 45-50 minutes at 350°F), then let it rest for 10 minutes before serving.
Can I make this ahead for a party?
This dessert actually tastes better the next day. Assemble the dish up to 24 hours ahead, refrigerate uncovered for 1 hour to let flavors meld, then cover and refrigerate overnight. Bake straight from the fridge (add 5-10 minutes to baking time).
What's the best way to add extra flavor?
Try these simple upgrades: Fold in ½ cup chopped candied pineapple with the custard, or sprinkle toasted coconut flakes on top before baking. For boozy depth, add 1 tablespoon rum or bourbon to the custard mixture. The vanilla-cinnamon base is already balanced, so keep additions modest.
How do I fix a sunken center?
If the center stays too soft, it likely didn't bake long enough. For next time, bake 5-10 minutes longer and check doneness by inserting a knife—it should come out clean but slightly moist. If already baked, broil for 1-2 minutes to crisp the top while keeping the center warm.