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King's Hawaiian Sweet Bread, anything special?

I was at Fresh Market today and noticed that this "Kings Hawaiian Sweet Bread" is popping up everywhere... i saw it at grand central and at eli's in the city.... has anyone tried this "bread?" Is it brioche-like? or like challah? I think we've had french toast made with this bread before, but not sure. Is there something special about this bread?

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  1. It's just like challah - only sweeter. I like it. Makes really good bread pudding, and a gives a nice contrast in a savory sandwich.

    1 Reply
    1. re: Sra. Swanky

      Thanks SRA, I think I will pick some up next time. I bet it will go perfect with the tuna cranberry walnut apple salad I pick up from Ruffled Feathers

    2. I like it as well. Target also sells it.

      1. I first tried in in college in the 70s. It makes great French toast.

        1. It's the closest thing to Portuguese sweet bread you can get outside of RI and southeastern Mass. Those guys like Vasco Da Gama really got around. Not cheap but very good; as Fydeaux notes, great for french toast.

          They make it in little rolls too.

          2 Replies
          1. re: Bob W

            Those little rolls are an absolute must at all family holiday dinners. What I love about them is how the sweetness of the bread contrasts with the creamy salty soft butter I slather on them. OMG I really really really love those things. They also make GREAT slider rolls.

            1. re: Bob W

              Actually, it is Portuguese sweet bread.

              That was introduced in the Hawaiian Islands years ago by the Portuguese traders. It caught on just like Linguica sausage ( known there as " Portagee ) and now sold as " Hawaiian bread. "

            2. Are you seeing the large loaves of just the buns? When I lived in the Midwest, hollowed out loaves of Hawaiian bread filled with spinach dip were de rigeur for parties. The touch of sweetness in the bread lends itself really well to sweet/savory combinations.

              2 Replies
              1. re: JungMann

                That does sound good, JungMann. You've answered a question of mine without even being asked - I've seen the loaves and wondered if they would work. I was fearful that the crumb was too soft, that it would break under the weight of the dip. I've always used a round loaf of sourdough, but I'll certainly try this now. : )

                1. re: mamachef

                  The bread will break if you actually try to dip. It's best to use a spoon to spread the creamy mixture onto the chunk of bread you reserve.