A Hawaiian version of a popular Italian Coffee Dessert

  • Punalu’u Traditional Sweetbread

  • ½ cup strong cold black coffee

  • 1 tbs powdered sugar

  • ½ tsp vanilla

  • Butter

  • Custard (see recipe below)

  • Cocoa powder

Butter a 10” square casserole. Slice bread into 1 inch slices. Turn each slice and cut into 3 strips. Cut enough strips to line the bottom of the casserole. Mix coffee, vanilla and powdered sugar together. Using a spoon, sprinkle over strips of bread lined at the bottom of the casserole. Carefully pour custard over bread allowing slices to absorb custard. Bake at 350 degrees until knife comes out clean approximately 30-40 minutes. Cool custard. Using a sifter, dust with cocoa powder until surface is covered evenly. Chill. Cut into squares and serve cold with whipped cream.


Custard:



  • 1 can sweetened condensed milk

  • 1 can evaporated milk

  • 1 cup water

  • 9 eggs

  • 1 tsp vanilla

Mix ingredients together.