Sweet Bread Pudding Parfait

Ingredients
1 qt. whole milk
9 large eggs
9 oz. sugar
2 tsp. vanilla extract
1 lb. King's Hawaiian Sweet Bread
Assorted seasonal berries or fruit

Preparation

1. Butter and sugar a 9x13-inch pan.
2. Cut sweet bread into 1-inch cubes and place into pan.
3. Whisk together eggs and sugar in a bowl. Pour milk and vanilla in and stir until it is well incorporated.
4. Pour custard mixture over the bread and let soak for 10 minutes.
5. Cover with foil and bake at 350° F for 35 - 45 minutes.
6. Let bread pudding cool for 2 hours.
7. Using a round cutter, sized for parfait glass, cut out 3 sets per glass.
8. Alternate fruits and bread pudding in the glass. Chill before serving.
9. Top with purchased vanilla dessert sauce or try melted vanilla ice cream for a quick sauce.

Makes 5-8 servings.

(From kingshawaiian.com)

Hawaii Bun Recipes

http://kingshawaiian.com/recipes/recipe_parent.php

Pillsbury Pecan Pie

Crust:
1 Pillsbury refrigerated pie crust
Cream Cheese Layer:
1 8 oz package cream cheese, softened
1/3 cup sugar
1/4tsp salt
1 tsp vanilla
1 egg

Pecan Layer:
3 eggs
1/4 cup sugar
1 cup corn syrup
1 tsp vanilla
1 and 1/4 cups chopped pecans

Heat oven to 375 degrees. Place pie crust in 9-inch glass baking dish as directed on box for 1 crust filled pie.
In a small bowl, beat cream cheese layer ingrediants with an electric mixer on low speed until well blended and smooth. Set aside.

In another bowl, beat three eggs with electric mixer on medium speed. Add remaining pecan layer ingrediants except pecans. Beat until well blended.

Spread cream cheese mixture in crust-lined pie plate. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover crust edge with 2 to 3 inch wide strips of foil to prevent browning.; remove foil during last 15 minutes of bake time.

Bake 35 to 45 minutes or until center is set. Cool completely about 2 hours before serving. Cover and refrigerate remaining pie.

(From Pillsbury's Cook book)