King's Hawaiian Raspberry Bread Pudding Bowl

King's Hawaiian Raspberry Bread Pudding Bowl
Recipe by Christina Provo

Ingredients -

1 16 ounce loaf King's Hawaiian bread
1 2/3 cups whole milk
4 large eggs
1 1/4 cups granulated sugar
8 cups day old cubed King's Hawaiian bread
2 cups frozen raspberries

Coulis ingredients -

1 cup frozen raspberries
2 cups cubed fresh or frozen mango chunks
1/4 cup granulated sugar
4 tablespoons fresh lemon juice

directions -
  1. Preheat oven to 350 degrees. Slice the top off the loaf of bread, about 1/2 and inch thick. Using your hands, hollow out the bread, keeping sure keep the bottoms and sides even in thickness. You should have about 8 cups of cubed or torn bread. Place the bread cubes on a rimmed baking sheet and toast in the oven for 7-10 minutes, stirring halfway through. Watch carefully because it toasts quickly.

  2. In a large mixing bowl, whisk the milk, eggs, and sugar together. Add the toasted bread cubes, stirring just until the bread begins to soak in the liquid. Stir in frozen raspberries. Place the bread bowl onto the rimmed baking sheet and cover the exposed sides with foil; pour in the custard-bread mixture. Cover the top with a sheet of foil and bake for 1 hour and 30 minutes. Remove foil from top and continue baking for an additional 20-25 minutes, until bread pudding is puffed and set. The filling will jiggle when shook and a knife inserted in the center will come out with a few moist crumbs. Let cool.

  3. Meanwhile, place frozen raspberries, mangoes, and sugar in a small saucepan over medium heat. Cook at a simmer for about 10 minutes, until the liquid is extracted and the fruit cooks down. Pour into a blender with 1/4 cup water and puree until smooth. Press through a sieve to remove seeds. Stir in lemon juice.

  4. Spread coulis onto bottom of serving plates. Position a slice of bread pudding in the middle. Serve with additional sauce if desires.

Bread pudding may be cooked in advance. Cover and refrigerate overnight. To reheat, bake in an oven at 350 degrees for 10 minutes.