You know how it goes, the kids suddenly decide that ‘crusts’ are awful so all sandwiches must be crust-less. In the case of King’s Hawaiian Rainbow Bread the crusts just seemed too cute to throw away so I kept them, chopped them up and made the prettiest bread pudding this side of the islands.
approx. 8 cups of bread crusts, cubed
2-1/2 cups milk
1/2 cup heavy cream
1 Tablespoon vanilla
3/4 cup sugar
1/4 teaspoon cinnamon
pinch of salt
Rainbow Bread is crazy and fun multi-colored bread found at a lot of Hawaiian bakeries. Luckily it’s also available here in Los Angeles, made fresh daily at the King’s Hawaiian bakery in Torrance.
Preheat the oven to 350 degrees.
You are going to make EIGHT tiny bread puddings, so grease 8 small single serving ramekins with melted butter. Equally portion out your cubed bread crusts into the buttered ramekins. Set these aside.
In a bowl, whisk the milk, heavy cream, eggs and vanilla. Add the sugar, cinnamon and salt.
Place the ramekins on a cookie sheet, this is only to catch possible spillage and to make it easy to transport to your oven. Carefully pour the custard over the bread in each ramekin. You’ll get more in there than you think, once the bread starts soaking it up.
Bake for 25-30 minutes, let cool slightly and serve.
Sometimes I cover the top of this with whipped cream, just so that the kids can uncover the ‘surprise’ burst of color underneath!