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 oz. | can Coco Lopez Cream of Coconut | | 1 cup | milk | | 2 tsp. | vanilla | | 3/4 cup | sugar | | 3 | eggs | | 1/4 cup | chopped macadamia nuts, if desired |
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Instructions
Sprinkle half of the roll cubes in the 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 for 45-50 minutes. Cover with foil the last 15 minutes of baking. Serve warm with vanilla ice cream, if desired.
Author's Comments
A winning recipe from the Rhodes Employee Recipe Contest, this Coconut Bread Pudding is absolutely delicious!
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