We’ve all been there (if you live in Hawaii): you go to a party, multiple people bring boxes of malasadas, and at the end of the party there are way too many left over. Throwing them out would be criminal, but they never taste as good as they did when they were fresh and hot.
If you have room temperature malasadas, you can microwave them for ~15 seconds and get something pretty decent. You can also put them in a toaster oven for a while, which turns the sugar into something crisp and creme-brulée-like. But if you have a whole bunch, you may get tired of that too.
I present to you an innovation in malasada-reuse: the malasada bread pudding. It makes sense, since malasadas are eggy, and bread pudding can be made with brioche or other egg-based breads. I had the idea for this, but the recipe is all Yuka. We made some this weekend, and it came out great. With Mardi Gras (aka Malasada Day) coming up, give this recipe a try:
Yuka and Robert’s Malasada Bread Pudding
- 6 day-old malasadas
- 1/2 cup raisins, dried cranberries, or chocolate chips (optional)
- 4 eggs, beaten
- 2 cups whole milk
- 1/2 cup white sugar plus more to sprinkle
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- a pinch of nutmeg
- Preheat oven to 350 degrees F (175 degrees C).
- Break malasadas into small pieces into an 8 inch square baking pan or individual ramekins. Sprinkle with raisins, dried cranberries, or chocolate chips (optional).
- In a medium mixing bowl, beat eggs, add cinnamon and a pinch of nutmeg. Then add milk, sugar, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until malasadas are covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Enjoy! Wasted food is an abomination, and making use of food that would otherwise be wasted reduces your carbon footprint.