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Hawaiian Breakfast Bake

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"Say 'aloha' with this morning bread pudding inspired by my trips to Hawaii. Every meal was enjoyed under swaying palm trees and turquoise skies, while the surf crashed on the shore. The subtle sweetness comes from using Hawaiian sweet rolls and pineapple chunks combined with some savory ham. Here's to paradise on a plate."

List of Ingredients

â—¦ Vegetable oil spray
â—¦ 1 (8-ounce) can pineapple chunks, drained and juice reserved
â—¦ 1 â…› cups confectioners' sugar
â—¦ 1 ¼ cups milk
â—¦ 1 cup heavy cream
â—¦ 5 large eggs
â—¦ 4 tablespoons (½ stick) unsalted butter, melted
â—¦ ½ teaspoon kosher salt
â—¦ 12 ounces precooked ham steak, cut into ½-inch pieces
â—¦ 20 Original Hawaiian Sweet Rolls, cut each into quarters


Recipe

Heat the oven to 350° F. Coat a 9 x 13-inch baking dish with vegetable oil spray. Whisk together 3 tablespoons of the reserved pineapple juice and the confectioners' sugar in a bowl. Set aside.

Whisk together the remaining pineapple juice, milk, cream, eggs, melted butter, and salt in a bowl. Add the pineapple chunks, ham, and roll pieces and gently toss to combine. Pour the mixture, evenly distributed, into the prepared dish.

Bake until golden brown and the center is set, 50 to 55 minutes. Remove from the oven and drizzle with the pineapple glaze before serving.

Makes 8 servings