Courtney Tiara’s late grandfather founded King’s Hawaiian bakery in Hilo on the island of Hawaii in 1950. She brought a taste of the islands to Boston recently when she celebrated the introduction of the products to the area with a luncheon at Catalyst Restaurant in Cambridge.
According to Courtney, her grandfather was inspired by his Portuguese neighbors to create a soft and fluffy round bread similar to Portuguese sweet bread, but with a longer shelf life. The family-run company (Courtney’s 94-year-old great-uncle is the master baker) has expanded its product line to include dinner rolls, hamburger buns, and more. It relocated first to Honolulu and later to California. “My grandfather never imagined making it to California and then all the way out here,” she said.
Catalyst chef William Kovel gave the bread a workout. He toasted the Original Hawaiian Sweet Round and topped it with seared foie gras, braised cherry, and orange. He served chicken liver mousse on a King’s Hawaiian crostini. He stuffed a hot dog bun with lobster salad. And he used the Original Sweet Round to make a bread salad to accompany a lamb tenderloin.
The dessert of white chocolate bread pudding with caramel sauce, Courtney’s personal favorite, is a King’s Hawaiian classic. “I make it all the time. You just have to be patient and let the bread dry out for a day so it will soak up the milk and eggs,” she said. “I under-bake mine a little because I like it wet.”
She may be partial to this combination, but Courtney encourages creativity. “Hawaiian style is real easy,” she said. “Just take whatever you have in your pantry and mix it up.”
WHITE CHOCOLATE CHIP BREAD PUDDING WITH CARAMEL SAUCE
King’s Hawaiian Original Hawaiian Sweet Round
2 cups heavy cream
1 1/4 cups white chocolate chips
1 1/2 cups sugar
2 cups milk
2 eggs, beaten
3 egg yolks, beaten
2 teaspoons vanilla extract
2 cups toasted pecans, chopped
1. Cut the bread into cubes the night before and leave out to become a tad stale.
2. In a medium saucepan, heat the cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour the cream over the chips, whisking until the chips melt. Whisk the sugar into the mixture; add the milk, eggs, egg yolks, and vanilla.
3. Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically (about 30-40 minutes).
4. Toss the pecans into the soaked bread mixture, then pour into a baking dish (individual dishes can be used for single servings).
5. Place in 350F oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (but not too dry).
6. Remove from oven and serve with caramel sauce and an optional scoop of vanilla ice cream.
1 1/3 cups sugar
1/2 cup water
1 teaspoon corn syrup
1 3/4 cups heavy cream
6 tablespoons butter or margarine
1/2 teaspoon salt
2 teaspoons vanilla extract
1. In a large saucepan, combine the sugar, water, and corn syrup. Place over high heat and cook until the sugar dissolves and begins to boil. Note: Do not stir the sugar as this could cause it to seize.
2. While the sugar is cooking, combine the cream, butter, and salt in a saucepan over medium heat. Keep an eye on the sugar while heating the cream to keep it from scorching. Cook until the butter melts, stirring it into the cream. When the mixture comes to a simmer, remove from heat.
3. Continue to cook the sugar until it darkens to a rich caramel color, 9 to 15 minutes. Swirl the pan as the sugar darkens. Watch carefully as it can burn easily at this stage.
4. When the sugar is rich caramel in color, immediately remove the pan from the heat and add the cream mixture in a slow, steady stream. The sugar will bubble and steam as the cream is added. Stir in the vanilla.
5. Drizzle over individual servings of bread pudding.
Recipes adapted from King’s Hawaiian