Kona Coffee Choco-Macadamia Bread Pudding Recipe

A rich, velvety chocolate-espresso tasting bread pudding. Made with sweet bread, mac nuts & coffee, all the best foods from Hawaii. Plus the always essential chocolate. Great warm, cold or with whipped cream on top. Wonderful for both coffee and chocolate lovers.

3/4 lb sweet bread, cut in 1/2-inch cubes
1 cup Kona Coffee flavor Dark Chocolate covered Mac Nuts (such as Mac
Farms brand)
1/2 cup chopped semisweet chocolate (or chocolate chips)
2 cups milk
2 Tbsp instant Kona coffee
3 lg eggs
3/4 cup sugar
2 Tbsp butter, cut into small chunks

Dry bread on baking sheets in oven at 250 F for 1 hour.
In a bowl, toss together bread, chocolate covered macadamia nuts &
chocolate. Put into a greased 2 1/2 qt. baking dish.
Heat 1 cup milk in microwave till almost boiling (about 1 minute on high). Stir in coffee to dissolve. Stir in remaining 1 cup milk.
In a bowl, whisk together eggs & sugar. Whisk in milk mixture. Pour slowly over bread in dish. Cover & chill at least 1 hour.
Sprinkle chunks of butter over pudding. Bake, uncovered, at 350 F for 40 minutes or till bubbling.
** If you can't find Kona Coffee Dark Chocolate covered Macadamias, you can substitute 1 cup chopped, toasted macadamia nuts & increase chopped semisweet chocolate (or chocolate chips) to 1 cup.