Hawaiian Bread Pudding Pineapple Caramel Sauce

1 Package Kings Hawaiian Rolls (Cubed)
2 Cup Coconut milk
1 Cup Cream
1 Cup milk
1 ½ Can Sweetened Condensed Milk
1 ½  Cups Whole Eggs
4 oz  Butter (Melted)
2 Tb. Granulated Sugar
2 Tsp Cinnamon

Combine cubed rolls and butter in a bowl and toss, sprinkle with cinnamon and sugar.  Spread bread into a square baking dish, roast in 400 degree oven until brown, approximate 10 minutes. Allow browned bread to cool.

Combine and mix coconut milk, cream, milk and sweetened condensed milk, eggs thoroughly.  Combine with cooled toasted bread in baking dish allowing bread to become soaked for about ½ hour.

Bake in a 275 degree oven until cooked through or until 175 degrees internal temperature probe.  Allow to slightly cool and rest before cutting and serving.

Pineapple caramel

1 Cup Fresh Cut Pineapple
Sugar
Brown Sugar
2 Tb. Water
1 Cup Cream
1 Cup Coconut Milk

In a pan on medium high heat add sugar allow to cook until deep amber. Shock with water, add cream and milk, cooking to reduce. Combine pineapple with cream and continue to simmer until the mixture is thick enough to coat a spoon. Mix with a blender until smooth. Serve.

Peach Melba Sauce with Ice Cream

3/4 Cp. Peaches (Peeled and Diced)
1/2 Cp. Raspberries
1/4 Cp. Brown Sugar
1/4 Cp. Butter
1 tsp. Cinnamon
Pinch Nutmeg
2 Tb. Lemon juice fresh squeezed
6 Tb. Orange juice
BYU Vanilla Ice Cream

In a sauté pan add brown sugar and butter, cook over medium heat until bubbly about 3 minutes.  Combine Peaches, Raspberries lemon and orange juices to pan with nutmeg and cinnamon.   continue to cook while stirring for another couple of minutes.  Serve over ice cream