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Punalu’u Sweetbread French Toast with Tropical Fruit Butter

  • 2 slices of sweetbread per person cut 3/4” to 1” thick
  • 3 eggs beaten
  • 1/3 cup half and half or heavy cream
  • 1 tsp vanilla
  • ¼ tsp nutmeg

Beat together egg, cream, vanilla and spices. Lightly oil a griddle with macadamia nut oil. Dip slices of bread in batter and fry until golden brown. Turn once. Serve warm with Tropical Fruit Butter and whipped cream. Garnish with diced Macadamia Nuts.

Tropical Fruit Butter:

  • 2 sticks or ½ pound butter (room temperature)

  • 6 oz. frozen tropical fruit juice concentrate such as guava, passion-orange, or mango (thawed)

  • 2-3 cups of powdered sugar

In a food processor or with a high-speed hand mixer, whip together juice concentrate and butter. Mixture will be grainy. Add powdered sugar ½ cups at a time and blend. Continue to add sugar gradually until fluffy consistency is reached. Serve 1 heaping spoonful on each portion of French Toast. Store unused portion covered in the refrigerator for up to 1 month.

Punalu’u Sweetbread Lasagna

  • 1 24 oz. Punalu’u Traditional Sweetbread
  • 1 lb. Ground beef, pork, turkey or Italian sausage
  • 4 c. marinara (spaghetti sauce)
  • 12 oz. Grated mozzarella cheese
  • ½ c. Romano cheese (or parmesan)
  • 16 oz. Ricotta cheese (or cottage cheese)
  • 2 tsp. Oregano
  • 1 tsp. Fennel seed
  • 1 c. sliced fresh mushrooms
  • Butter
  • Pepper

Butter the bottom of a 10 in. × 10 in. or 9 in. × 12 in. casserole dish. Line the bottom with 1 inch slices of Punalu’u Traditional Sweetbread. Brown meat & drain fat. Evenly spread meat over bread. Place 2 cups marinara sauce over meat. Sprinkle half of Romano cheese over meat. Cover with 1- inch slices of bread. Sprinkle fennel, oregano & pepper on bread; add ricotta & spread evenly; add sliced mushrooms. Cover with remaining marinara sauce & sprinkle remaining Romano over the top. Bake at 325 for 30 – 40 minutes until the cheese is golden brown.

Punalu’u Sweetbread Turkey Stuffing

  • ½ of the 24 oz. Punalu’u Traditional Sweetbread
  • Turkey gizzard, heart, & liver
  • 1/2 c. finely chopped round onion
  • 2 cloves minced garlic
  • 1/2 c. finely chopped celery
  • 1/4 c. parsley flakes
  • 3/4 c. chicken broth
  • Tbsp butter
  • Salt & pepper to taste

Remove gizzard, heart, and liver from defrosted turkey. Chop and sauté in saucepan with butter until tender. Add in garlic, round onion, celery and parsley. Season with salt and pepper. Continue to sauté until onion and celery turns clear. Cut Punalu’u Traditional Sweetbread into ½ inch cubes and place into large mixing bowl. Add in cooked mixture and toss together to incorporate. Slowly pour chicken broth over to moisten. Toss just a little more to incorporate evenly. Stuff into seasoned turkey.

Punalu’u Guava Sweetbread Torte

  • 12 one-inch slices of Guava Sweetbread
  • 1 cup frozen guava juice concentrate
  • One 8 oz. package of cream cheese
  • 1 cup powdered sugar
  • Whipped cream
  • Diced macadamia nuts for garnish

Trim off crust from slices of bread and set aside. Cream together soften cream cheese and powdered sugar. Add in frozen juice concentrate. Mix well. Spread generously over 6 slices of sweetbread. Place another slice over to form a sandwich. Top with whipped cream and sprinkle diced macadamia nuts for garnish.

Punalu’u Sweetbread Bread Pudding

  • 6 cups cubed Punalu’u Sweetbread
  • 1 ¼ cup golden raisins
  • ½ cup superfine sugar
  • One 8 oz. carton of egg substitute product
  • 2 cups skimmed milk
  • 2 tsp imitation vanilla (real vanilla cooks out in high oven heat)
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg

Mix all ingredients thoroughly and pour into loaf pan and bake at 350 degrees until golden brown. Cool and serve with topping of your choice. Dust with powdered sugar or drizzle chocolate, caramel, or strawberry over with whipped cream.

Punalu’u Sweetbread Crab & Shrimp Bake

  • 1 lb. imitation crabmeat chopped
  • One 10 oz. can shrimp or bay shrimp
  • 1/3 cup green onions
  • 12 oz. Monterey jack cheese grated
  • 1 cup sliced fresh mushrooms
  • 1 tbs dry tarragon
  • Butter
  • Custard (see recipe below)
  • Paprika
  • Pepper

Butter a casserole 9” x 12” or 10” square. Line with sliced sweetbread cut into 1 inch thick slices. Top bread with crab & shrimp. Season with pepper. Sprinkle tarragon over seafood. Spread mushrooms & green onions over seafood. Evenly sprinkle cheese. Gently pat down ingredients. Pour custard over & sprinkle paprika. Bake at 325 degrees until custard browns approximately 30-40 minutes.


  • 2 cups milk (12 oz. evaporated milk & ¼ cup water)

  • 4 eggs

  • ½ tsp Tabasco sauce

  • ½ tsp salt

Mix ingredients together.

Punalu’u Sweetbread Tiramisu

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.


  • 1 can sweetened condensed milk

  • 1 can evaporated milk

  • 1 cup water

  • 9 eggs

  • 1 tsp vanilla

Mix ingredients together.