Foodie Friday was told to bring "something Hawaii-inspired" to a recent party and Hawaiian Bread Pudding was born!

Kathy Whyte/ WNBF News

Hawaiian Bread Pudding (prep. time about 1 hour. Serves 24 or more)

2 packages Hawaiian rolls (allowed to go stale)

1 C. milk

4 eggs, beaten

1 C. granulated sugar

1 tsp. vanilla

1 mini bottle spiced rum (about ¼ C.) *

1 can crushed pineapple, drained

1 can coconut crème

1C. shredded, unsweetened coconut

Cooking spray or butter to grease pan

Whipped cream (optional)

Warm milk and sugar over medium heat until sugar dissolves and milk coats the back of a spoon.  Stir in coconut crème, rum*, vanilla and salt.  Remove from heat. Whisk about ¼ C. of the warm milk mixture into the bowl with the beaten eggs. Slowly whisk in another quarter cup, bringing the eggs close to the milk temperature.  Slowly whisk the egg mixture into the rest of the warm milk.  Pre-heat oven to 365.  Butter a cake pan.  In a large bowl, rip the rolls into cubs, toss gently with the pineapple and coconut.  Pour into the cake pan.  Evenly pour the custard mixture over the bread cubes.  Allow to sit about 10 minutes.  Sprinkle additional shredded coconut over the top and bake 40 minutes until a knife inserted in the center comes out clean and the coconut is browned.  Spoon out while warm but can be served room temperature or cold.  Reheats well in the microwave for a minute or less.  Top with whipped cream. (You can also sprinkle a little more ground cinnamon and/or nutmeg over the top to add a little more color.)

*If you don’t want to use spiced rum, substitute a tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. ginger ¼ tsp. ground clove to come close to the flavor without the alcohol (which cooks off anyway).

Since the dinner rolls are a little sweet, 1 cup of sugar was enough to make it as sweet as I wanted and I went for the unsweetened shredded coconut.