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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
1 (15-ounce) can Coco Lopez cream of coconut
1 cup milk
2 teaspoons vanilla extract
3/4 cup sugar
3 eggs
1/4 cup chopped macadamia nuts, if desired
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°F 45-50 minutes. Cover with foil the last 15 minutes of baking. Serve warm with vanilla ice cream, if desired.
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