Hawaiian Bread Pudding

• 1 loaf Hawaiian Bread, Cut Into 1 Inch Pieces
• 2 cups Pineapple Cut Into Bite-Sized Pieces
• 2 cups Heavy Cream
• 1-1/4 cup White Chocolate Chips
• 1-1/2 cup Sugar
• 2 cups Milk
• 2 whole Eggs, Beaten
• 3 Egg Yolks, Beaten
• 2 teaspoons Vanilla Extract
• 1 cup Sweetened Shredded Coconut

1. Cut the bread and pineapple into bite-sized cubes and add to a 9x13 pan. In a saucepan, heat the cream over medium heat. Meanwhile put the chocolate chips into a medium-sized bowl. Once the heavy cream begins to simmer remove it from the heat and pour over the white chocolate chips. Whisk the white chocolate and the heavy cream until the chocolate is melted.
2. Add the sugar, milk, eggs, egg yolks and vanilla and whisk. Pour the mixture over the bread and pineapple. Sprinkle with the coconut. Allow the bread pudding to sit for 1 hour and then bake for 45 minutes in a 350u0b0F oven. If it is getting too brown, cover the bread pudding with foil.

hawaiian bread, pineapple, heavy cream, white chocolate chips, sugar, milk, eggs, egg yolks, vanilla, coconut

Taken from tastykitchen.com/recipes/desserts/hawaiian-bread-pudding/ (may not work)