#Choctoberfest ~ Chocolate Hawaiian Tiramisu Bread Pudding

Welcome to day four of #Choctoberfest! See the Welcome Post here to check out all the fantastic bloggers participating this year, and see the INCREDIBLE giveaway linked towards the end of that post (SO much good stuff)! I can't wait to see what everyone is sharing today!

So this is the recipe that almost broke me, but turned into something pretty amazing after all. If you look at the inspired by link below you will see a completely different recipe. A beautiful tiramisu - but somehow I could not get the cream mixture to come together properly and it didn't turn into a whipped cream, it turned into a delicious chocolate soup. So I sat and stared at it. For awhile. Really thought about tossing it. Really thought about how much I didn't want to toss a container of mascarpone cheese - and hello, there was chocolate in there!! And then it occurred to me that soupy mixtures with eggs forms a custard base to bake things in. Inspiration struck and this beautiful mess was born! Honestly it's pretty dang delicious for an accidental recipe! It's super moist and chocolatey and rich. You can taste a light coconut flavor from all the coconut milk. It would be AMAZING with some homemade kahlua whipped cream and / or a delicious cup of hot coffee!

Chocolate Hawaiian Tiramisu Bread Pudding inspired by Half Baked Harvest

Ingredients
8 ounces mascarpone cheese
2 tablespoons powdered sugar
1 15-oz can full fat canned coconut milk
2 tablespoons Kahlua or coffee liquor (optional)
1 tablespoon vanilla extract
4 ounces dark chocolate melted, cooled slightly
6 eggs
1 12-oz pkg Hawaiian rolls, diced into bite sized pieces

Directions

1. Pre-heat oven to 375 degrees. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
2. In the bowl of a stand mixer, whip the mascarpone cheese a little, until blended. Add in the powdered sugar and blend. Slowly add in the liquid ingredients (coconut milk, Kahlua, and vanilla extract), blending until combined. On low speed add in the cooled chocolate and blend until combined. Lastly, blend in the eggs on medium speed just until combined.
3. Dump the diced rolls into the mixture and toss with a spatula to combine and coat.
4. Pour mixture into the prepared baking dish and place in the pre-heated oven for 30 minutes, or until middle is set.
5. Allow to cool and set before cutting in and serving. 

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