Joni Hilton of Rocklin loves to cook. She enjoys it so much she recently became the first-place winner of the King’s Hawaiian sweet bread “Taste Summer with King’s Hawaiian” contest for her Piña Colada bread pudding recipe entry. To reward her creativity, Hilton received a state-of-the-art Char-Broil infrared grill and an outdoor patio set, valued at $2,000. Now featured on the King’s Hawaiian Web site, Hilton’s recipe won first place from a national pool of more than 1,200 entries with 40 finalists. “Throughout the promotion, we were very pleased to find that consumers share our passion for creating recipes with King’s Hawaiian bread,” said Shelby Weeda, president of King’s Hawaiian Bakery West in a news release. “In the same way we hold tradition closely as a family-held company, we hope Joni’s innovative recipe will begin many family traditions.” The nationwide contest was designed to showcase the talents of creative home chefs using King’s Hawaiian bread. Entrants created original recipes, with no more than five primary ingredients (not including spices or condiments), plus King’s Hawaiian Sweet Bread. Hilton’s winning recipe for Piña Colada bread pudding includes: 1 (16 oz.) round loaf King’s Hawaiian Sweet Bread, cut into one-inch cubes 8 eggs 1 cup coconut milk 1/2 cup butter, softened 1 cup sugar 1 teaspoon cinnamon 1 teaspoon vanilla 1 (14 oz) can crushed pineapple, drained 1/2 cup flaked coconut Preparation: Place King’s Hawaiian bread cubes in a greased casserole dish. In a large bowl, mix eggs until fluffy. Mix in coconut milk, butter, sugar, cinnamon and vanilla. Fold in pineapple and flaked coconut. Pour over bread cubes and bake at 350 degrees for 45 minutes, or until knife inserted in center comes out clean. Makes: 10-12 servings.