Coconut Bread Pudding

Name: Coconut Bread Pudding
Ingredients: 6 Rhodes Texas Rolls or 12 Rhodes Dinner Rolls (baked following instructions on the package) day old, cut into 1-inch cubes; 1/4 cup sweetened, flaked coconut; 15 ounce can Coco Lopez Cream of Coconut; 1 cup milk; 2 teaspoons vanilla; 3/4 cup sugar; 3 eggs; 1/4 cup chopped macadamia nuts, if desired

8 ingredients

1 steps

Ingredients

6 Rhodes Texas Rolls or 12 Rhodes Dinner Rolls (baked following instructions on the package) day old, cut into 1-inch cubes
1/4 cup sweetened, flaked coconut
15 ounce can Coco Lopez Cream of Coconut
1 cup milk
2 teaspoons vanilla
3/4 cup sugar
3 eggs
1/4 cup chopped macadamia nuts, if desired

Directions

1

Sprinkle half of the roll cubes in bottom of a sprayed 1 1/2 quart casserole dish. Top with half of the coconut. Repeat with remaining roll cubes, coconut and macadamia nuts. In a medium saucepan heat the cream of coconut, milk, vanilla and sugar until the sugar dissolves. Remove from heat. Beat the eggs in a separate bowl. Tempur the eggs by pouring a large ladle of the hot coconut mixture into the eggs and then pouring egg mixture back into the coconut mixture. Pour mixture over the bread. Bake at 350 degrees F. 45-50 minutes. Cover with foil the last 15 minutes of baking. Serve warm with vanilla ice cream, if desired.