Malasada bread pudding meets dad’s standards

My father is an adventurous foodie, but there are a few classic foods he can never pass up on. If you take him to an ice cream parlor, he will always order vanilla. If there is a pork chop that promises to be perfect, he will get it. If there is bread pudding on the dessert menu, he has eyes for nothing else.

Dad has high standards for these things — he won’t enjoy a dish simply because it bears the name of a food he loves. I think he enjoys assessing and comparing the different preparations of a classic, favorite food.

So when I decided to make the following version of bread pudding, I ticked off what I know is his checklist for a good one: creamy, custardy, with a crusty top and a flavor that isn’t simply sweet. It can’t be too dense or too airy.

I wasn’t sure what he would think of my choice of stale bread, but we had two mala­sada fundraisers in my area in the same weekend, and although I bought only a baker’s dozen, it was difficult to finish all on our own — especially since everyone I know bought some as well. (As a teacher, fundraising is a part of my life, and students know I’m willing to help out. Plus, local baked goods are hard to pass up.) Hawaii problems.

Funny thing is, after I turned the mala­sadas into bread pudding, we could easily finish them off.

Malasada Bread Pudding

5 cups day-old, sugar-coated malasadas (no filling), cut into 3/4-inch cubes
3 eggs, lightly beaten
1 cup heavy cream
1-1/2 cups whole milk
1/4 cup plus 2 tablespoons sugar
1 teaspoon cinnamon

» Haupia sauce:

1 cup coconut milk
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon cornstarch

Heat oven to 350 degrees. Grease 8-by-8-inch baking pan. Arrange mala­sada pieces in pan in even layer.

In medium bowl, beat eggs, cream, milk and 1/4 cup sugar until combined. Pour over mala­sa­das and press lightly. Set aside 20 minutes until liquid is soaked into bread.

Meanwhile, in small bowl, combine remaining sugar and cinnamon.

Sprinkle top of bread pudding with cinnamon sugar. Bake 50 to 60 minutes, until top is a bit browned and liquid isn’t runny. Serve with haupia sauce if using. Serves 6.

To make haupia sauce: In small saucepan over medium heat, mix together coconut milk, sugar, salt and cornstarch. Whisk often, until liquid begins to simmer and thickens slightly. Take off heat and serve.

Nutritional information unavailable.

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Mariko Jackson blogs about family and food at thelittlefoodie.com.