For as long as I can remember, my family and I have been loyal visitors to the Mauna Kea Beach Hotel; so much so, that we’ve come to know the names of the devoted hotel staff, many of whom can prepare our favorite dishes based only on memories from previous visits. I’m not sure if this is something to boast or hide, but it’s impressive and flattering nonetheless. With so much delicious food at the hotel, it’s difficult to designate a favorite, but the mouthwatering breakfast buffet that’s served with a view right out of a postcard might be the winner. I always set out with healthy intentions knowing I’m just hours away from bathing suit attire, but quickly become victim to the fresh bagels and lox, the coconut syrup-drenched waffles, and my ultimate weakness, the breakfast bread pudding with vanilla anglaise. Since it’s never easy saying goodbye at the end of our trips, I asked the chef to graciously share the recipe as a way bring a piece of my favorite place back home with me. I can’t say I don’t miss the picturesque backdrop to go along with it, but this bread pudding is heavenly enough to stand on its own.
1 pound of croissants cut into 1″ pieces (about 8 large croissants)
1/3 cup dark raisins
3/4 cups granulated sugar
1 tablespoon ground cinnamon
1 quart milk
3 whole eggs
4 ounces melted butter (1 stick)
1 teaspoon vanilla extract
1 cup Poha jam (*Pineapple jam may be substituted for Poha jam).
1. Mix the eggs with half of the sugar.
2. Add the milk to the egg-sugar mixture.
3. Mix the cinnamon with the rest of the sugar.
4. Add the cinnamon-sugar mixture to the milk mixture.
5. Add the pieces of croissant.
6. Add the melted butter and raisins.
7. Add the Poha Jam. Mix and let sit for one hour in the refrigerator.
8. Pour into a buttered cake pan. Bake at 375 ° F in a water bath for 30-45 minutes, until set.