When I go back to Maui I am looking to forward to trying the mangoes from Yee’s Orchard. I somehow missed them last time and I hear they are the best mangoes, no strings supposedly. I did have a couple of good mangoes from a little vegetarian market, but I’m pretty sure they were from the Big Island.
Anyhow, I was feeling mangoey and had all of that Hawaiian Sweet Bread to eat. So, I decided to make Hawaiian Bread Pudding w/ Mangoes, Coconut Milk and Macadamias. This dessert is yummy. Not sure there are ever any “cold” days on Maui, but if there were, I’m sure this is what they’d eat.
Hawaiian Bread Pudding w/ Mangoes, Coconut Milk and Macadamias
2 heaping c fresh mango, cut into 1” dice
1 ½ lbs Hawaiian Sweet Bread, cut into 1” cubes
3 c coconut milk
½ c Earth Balance
½ c turbinado sugar
1 heaping c silken firm tofu, pureed in food processor until smooth
1 tsp vanilla
1 tsp cinnamon
¼ to ½ c chopped macadamia nuts
Preheat oven to 350°F.
In a saucepan, add coconut milk and heat over medium heat. When the milk starts to bubble, add the Earth Balance and sugar. Don’t let the milk get too hot. You just want to melt the Earth Balance and dissolve the sugar. Remove from heat and let cool.
Add vanilla and cinnamon to your tofu mixture and then add the tofu mixture to the cooled coconut milk/sugar.
Grease a 9×13 or 9×12 (I used a 9×12) baking pan. Line the bottom of the dish with some sweet bread. Then add a layer of mango and nuts. Repeat layering until you’ve used all of your bread, mango and nuts. Pour the coconut milk/tofu mixture over the bread and mango. Let your dish stand a few minutes for some of the milk to absorb into the bread and mango. Bake 30 to 35 min. When this dish becomes completely cool, you can slice this pudding into pieces. I think it tastes better like a hot, gooey mess straight from the oven, but I’ll let you make your own choices.