Coconut and Macadamia Nut Bread Pudding

Apparently I missed quite the party at my house last night!

I should have listened to my senses when my first clue was one of my "barometric pressure migraines" coming on.  I am learning that it is a real thing and wind is not my friend.  Whenever we have one of our Colorado summer storms coming through, my head can feel it way before the meteorologists report it.

I checked with "Alexa" (because she is supposed to know EVERYTHING, right?) and she said wind from 6pm to 3am.  That's it.  That's all she had to say about the weather for the night.

At the last minute, my husband decided that we should probably bring in the cushions for the evening, since we are getting tired of chasing them down through all our neighbors yards every morning after these wind storms...there are A LOT of cushions!

Well, I took my ZzzQuil to help me sleep with my headache and try to rest through the night.  My husband said he was up all night with the wind, thunder, lightning and severe rain, maybe a little hail thrown in there too.  Ooops, sorry to hear that.  I slept through Mother Nature's entire party.

So here is what I have learned...listen to your instincts and...Alexa doesn't know shiznit!!

In honor of Tropical Storm Cristobal that is completely jacking with my head this week, I made a tropical dessert.  Enjoy!

Coconut and Macadamia Nut Bread Pudding

Courtesy of Donatella Arpaia and King's Hawaiian

Custard:

1-12 pack King's Hawaiian Original Hawaiian Sweet Dinner Rolls, cut into cubes

16 ounces heavy cream

16 ounces whole milk

8 ounces coconut milk

6 ounces granulated sugar

6 egg yolks

2 eggs

1/4 tsp salt

1 cup coconut flakes

2 ounces butter, melted

8 ounces macadamia nuts, toasted and chopped

Coconut Caramel:

8 ounces coconut milk

6 ounces dark brown sugar

For Custard:

Preheat oven to 325 degrees.

Heat the milks, cream and sugar and whisk into the eggs, yolk, and salt.  Strain.

Toss the bread cubes with some melted butter and spoon into a prepared (sprayed with non-stick spray) 9"x13" pan.

Pour the custard over and stir in the flaked coconut, allowing it to soak in and then pour on extra if needed.  The more butter and custard, the better.

Sprinkle the top with toasted macadamia nuts.  Bake for 30 minutes or until a knife inserted in the center comes out clean.

For Caramel:

Place the coconut milk and brown sugar in a small sauce pan and heat over medium heat until mixture simmers.

Whisk constantly until sauce thickens slightly, about 5 minutes.

Drizzle over bread pudding before serving.

Stay well and keep on sparkling!

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