Honey Hawaiian Bread Pudding

Honey Hawaiian Bread Pudding

YIELD: Makes 10-12 servings

INGREDIENTS

1/2 stick - butter, melted

1 package - cinnamon raisin english muffins, torn into 8 pieces each and toasted

1 - fresh pineapple, peeled, cored and sliced into 12 rings

1/2 cup - macadamia nuts, roughly chopped

3/4 cup - honey

2 tsp. - vanilla

1 tsp. - cinnamon

5 - eggs, beaten

1 1/2 cups - half & half

additional honey for serving

DIRECTIONS

Preheat oven to 350°.

Pour the melted butter over the bottom of the cake pan, next layer the muffin pieces, the pineapple rings and the macadamia nuts.

Whisk together the remaining ingredients and pour over the muffins and pineapple, lightly pushing them down until the muffins are covered and soaking up the egg mixture.

Bake for 45-55 minutes or until the top springs back when touched and it is no longer jiggly in the center.

Let the pudding sit for about 20 minutes before serving or make ahead and heat up to serve. Drizzle with additional honey.

Tip: This is delicious served with whipped cream or vanilla ice cream.