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 leftover 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. 🙂
I got this recipe from a co-worker at LavaNet a few years ago (Hi Tim!). It makes a lot of cups, and has proven to be a crowd-pleaser. Mahalo to Yuka for transcribing the original version from a printed fax to electrons. Enjoy.
Makes 36 cups
- 1 box of cook and serve chocolate pudding (5.9 oz box)
- milk for pudding
- 1 package of Oreo cookies
- 2 packages of cream cheese at room temperature (8 oz each)
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- chocolate chips (optional)
- Cool Whip/whipped cream (optional)
- 3 muffin tins (if you have less than 3, then you will have to bake in batches)
- 36 paper muffin cups
- Mixer (hand or stand)
- Mixing bowl
- Cream together sugar and cream cheese in bowl with mixer.
- Add eggs and vanilla extract.
- Line muffin tins with muffin cups.
- Place 1 Oreo cookie at the bottom of each cup. You can put a whole cookie in each cup, or twist them apart and put half a cookie in each. If you have less than 36 Oreos (but more than 18), splitting the Oreos is a good way avoid buying another package.
- Spoon one heaping tablespoon of the cream cheese mixture into each cup on top of the cookie.
- Bake at 350° F for about 10-12 minutes, or slightly golden brown.
- In the meantime, make the chocolate pudding as directed on package.
- Take the muffin tins out of the oven, and let them cool at room temperature.
- Also allow the chocolate pudding to cool slightly.
- Spoon the chocolate pudding onto each cup.
- If using chocolate chips or Cool Whip, add them now. If using whipped cream, add just before serving.
- Refrigerate until set.
While I’m blogging recipes, here’s Jay Corbett’s famous gruel recipe. Jay was a tenured UH ICS faculty member who left Hawaii for the Bay Area, and currently works at Google.
While in graduate school he had some Indian roommates who frequently made curry. Jay took their recipes and adapted them to one that he really loved. At some point, he realized that he liked this dish so much that he would be happy eating it every day, so each week he’d cook up a big batch and eat it for dinner most nights. He’d still eat out for lunch and the occasional dinner, but for home cooking, this was it. He started calling it gruel, which is ironic since it’s very flavorful.
Since he was the only one making it, he didn’t have any written recipe. In the interest of making it myself and preserving it for posterity, I watched him make it one day and took notes. So enjoy the gruel, it goes well with rice.
Here is my Mom’s recipe for London Broil. It’s actually made using the flank steak cut of beef.
London Broil, serves 4
- broiling rack and pan (comes with most ovens)
- sharp knife
- cutting board
- oven with broiler
- 2.5 lbs flank steak
- garlic powder
- Adolf’s meat tenderizer (found this at Times Supermarket on Oahu)
- Rinse off steak, leaving it wet so powders will stick
- Place steak on broiling rack
- Sprinkle first side liberally with garlic powder and tenderizer
- Stab with fork evenly all over
- Turn over and repeat sprinkling and stabbing
- [Can cover and refrigerate at this point if desired]
- Make sure there an oven rack placed as close to the top broiler element as possible, with room for the broiling rack and steak
- Set oven broiler to high, allow it to heat up for a minute
- Broil on each side for 5 minutes, with oven door slightly open. Adjust cooking time for particularly thin or thick steaks or desired doneness
- Place steak on cutting board
- Cut steak on bias in thin strips across the grain of the meat (usually perpendicular to the length of the steak)
- Serve immediately
That’s all there is to it. Thanks Mom!
While writing this up, I happened to stumble upon a flank steak recipe from John C Dvorak. Who calls soy sauce “soya sauce”? 🙂