Coconut Bread Pudding

Coconut Bread Pudding

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Prep Time: 15 min.
Bake Time: 45 min.
Servings: 8
Difficulty: Intermediate

Deliciously sweet Coconut Bread Pudding perfect for any occasion.


12 Rhodes Yeast Dinner Rolls or 1 Loaf Rhodes White Bread
baked and cut into 1-inch cubes (day old)
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


Spray counter lightly with non-stick cooking spray. Flatten each roll into a 5-inch circle. Cover with plastic wrap and let rest.

Lightly spray frying pan with non-stick cooking spray. Quickly cook diced chicken in pan and season with smoked paprika and cayenne pepper. Remove from heat.

In a small bowl, combine butter and hot sauce and pour over chicken to evenly coat.

Remove wrap from dough circles and place circles on a sprayed baking sheet. Top with bleu cheese dressing. Arrange chicken evenly over dressing. Sprinkle with mozzarella cheese.

Bake at 400°F 8-10 minutes. Remove from oven and garnish with celery.

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