today's dish: Taro Bread Pudding

Here is my recipe for a great local style dessert. Bring this taro bread pudding along to a party or just enjoy it at home. It cuts back on sugar, butter, and cream but still remains very moist and tasty.

INGREDIENTS

1 loaf taro bread (1 lb.)
1 1/2 cups skim milk
4 eggs
1/4 cup sugar or 1/8 cup SPLENDA® Sugar Blend for Baking
1 tsp vanilla
1/2 cup dried fruit


DIRECTIONS

1- If your taro bread is fresh, cut it into slices the night before to let it dry out a little.

2- When you are ready to start cooking, cut the taro bread into large cubes. Place it in the pan and mix with dried fruit.

3- In a separate bowl, combine the eggs, milk, sugar, and vanilla.

4- Pour this liquid mixture over the taro bread and push the bread down so that all the pieces get wet.

5- Let the bread and fruits soak for approximately 20 minutes.

6- Preheat oven to 350 degrees F.

7- Bake in an 8 x 8 pan for 25 minutes covered, then 15 minutes uncovered.

8- Check that the bread and custard mixture is cooked and the top is golden brown.

NOTES

On this day I used dried blueberries for my fruit and I think the taste matched well with the taro bread. I also used SPLENDA® Sugar Blend for Baking. Usually I’m not a fan of the artificial sweetener taste, but I really couldn’t tell the difference with this.

As a variation you can also try this recipe with sweet bread (Molokai, Kings, etc.) For richer taro bread pudding, use whole milk, 2 T. butter, and 1/2 cup sugar.