Taro Bread Pudding

taro bread pudding

Here is my recipe for a great local style dessert. Bring this taro bread pudding along to a party or just enjoy it at home. It cuts back on sugar, butter, and cream but still remains very moist and tasty.

1 loaf taro bread (1 lb.)
1 1/2 cups skim milk
4 eggs
1/4 cup sugar or 1/8 cup SPLENDA® Sugar Blend for Baking
1 tsp vanilla
1/2 cup dried fruit

taro bread pudding with blueberries


  1. If your taro bread is fresh, cut it into slices the night before to let it dry out a little.
  2. When you are ready to start cooking, cut the taro bread into large cubes. Place it in the pan and mix with dried fruit.
  3. In a separate bowl, combine the eggs, milk, sugar, and vanilla.
  4. Pour this liquid mixture over the taro bread and push the bread down so that all the pieces get wet.
  5. Let the bread and fruits soak for approximately 20 minutes.
  6. Preheat oven to 350 degrees F.
  7. Bake in an 8 x 8 pan for 25 minutes covered, then 15 minutes uncovered.
  8. Check that the bread and custard mixture is cooked and the top is golden brown.

On this day I used dried blueberries for my fruit and I think the taste matched well with the taro bread. I also used SPLENDA® Sugar Blend for Baking. Usually I’m not a fan of the artificial sweetener taste, but I really couldn’t tell the difference with this.

As a variation you can also try this recipe with sweet bread (Molokai, Kings, etc.) For richer taro bread pudding, use whole milk, 2 T. butter, and 1/2 cup sugar.

3 comments   -   January 7, 2008

1 M { 01.10.08 at 7:58 pm }

The Taro Bread pudding looks great and less sugar and fat! I can’t wait to try it.

2 made healthier { 01.17.08 at 5:40 pm }

Hi M,
I hope you enjoy the recipe. I really didn’t miss the extra calories at all! 😉

3 tofu { 03.10.10 at 5:23 am }

I bought taro and mashed it and add some water so it become puree like texture. Then added to the batter. It tasted great.

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