Coconut Bread Pudding: The Best Coconut Bread Pudding Recipe from Cook'n

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	Coconut Bread Pudding

Serves: 6

Print this Recipe

Serving: 1/6 recipe

   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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