Coconut Bread Pudding


Serves: 6
Total Calories: 308

Ingredients

6 Rhodes Texas 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 nut, if desired

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 308
Calories from Fat: 61

This Coconut Bread Pudding recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.


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