Recipe: King’s Hawaiian “Leftover” Apricot & White Cherry Cobbler

Now for another addition to our “leftovers” recipe series. You know, since I enjoy trying new restaurants all the time, my fridge often looks like a war zone. The Asian in me just can’t let things go to waste! So, I try to repurpose them whenever I can. I can honestly say that this is perhaps one of my most successful creations. On Saturday, we had gone to the farmer’s market and bought a whole bunch of fruit. You should not go food shopping when you’re hungry. We bought way more than we could eat before they rotted. And we ate at King’s Hawaiian restaurant the other day and greedily asked for more of their complimentary rolls to take home which they obliged. Consequently, we had 15 semi-stale rolls to finish off as well. Epiphany! I could make some kind of fruit cobbler and turn the buns into the cobbler topping…

And thus, King’s Hawaiian “Leftover” Apricot & White Cherry Cobbler was born.

Preheat the oven to 400 F degrees and Start by halving and pitting the apricots and cherries. Dump them into your bakeware dish. Toss them in more sugar than you think you need. I had about 8 small/medium apricots and 1 cup of cherries with about a 1/2 cup of granulated sugar. It could’ve used another 1/2 cup. So, use more than you think you need. Toss in about 2 tbsp of corn starch, squeeze a whole lemon’s worth of juice on top, add a tbsp of vanilla extract and mix it all together. Grate some lemon peel over the whole thing, drizzle the dish in Chambord or similar citrus-y liqueur and stick it in the oven for 35 minutes.

Apricot, White Cherries, King’s Hawaiian Buns

While the fruit is baking, start making the King’s Hawaiian bun “batter”. Tear up all the leftover buns in small chunks like if you’re making bread pudding and set it aside. In a large bowl, beat 3 eggs and 2 cups of milk together (if you’re healthy go with 2%, otherwise, use whole milke or cream). Add in a 1/2 cup of sugar, another tbsp of vanilla extract and beat it all together as if you’re making custard. Add in all the bread chunks and mix it till all the pieces are thoroughly soaked. Set it aside to let it really soak up all the liquid.

In about 15 minutes or less, you’ll notice that the King’s Hawaiian bowl looks like batter. When the fruit is ready, take the dish out of the oven and pour the topping on top. Put a few dabs of butter on top. Push the dish back in the oven at 375 F and set it to bake for 45 minutes.

Here is where I was totally shocked. The thing rose! Like souffle height! For real!

Look, ma! It rose!

You have to then bring it to the table asap as it quickly deflates. Sprinkle some powdered sugar on top to prettify it and then, serve and enjoy!

King’s Hawaiian Cobbler

Ingredients:

• 6-8 small/medium apricots
• 1 cup of white cherries
• 2 tbsp vanilla extract
• 1.5 cups of granulated sugar
• 1 lemon
• 1/4 cup chambord
• 2 tbsp powdered sugar
• 12-15 King’s Hawaiian Buns/Rolls
• 2 cups of milk/cream
• 1 tbsp of butter
• 3 eggs