Coconut Bread Pudding
Prep Time: 15 min.
Bake Time: 45 min.
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
1/4 cup chopped macadamia nuts
Mango ice cream, 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 minutes. Serve warm with mango ice cream, if desired.
These instructions are not for coconut bread pudding. Was very bummed OUT that the instructions aren’t correct.
You are right! Our mistake! It has been corrected. Thank you for helping us to find this error!
May still be missing something! “Pour mixture over the bread”… AND bake? Maybe at 350°? PERHAPS until a knife inserted in the middle comes out clean?
Yes, that doesn’t sound like the entire recipe is there. Thanks for calling that to our attention. We will fix that!