Coconut Bread Pudding

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
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.

  • Sonia Smith
    March 20, 2018

    These instructions are not for coconut bread pudding. Was very bummed OUT that the instructions aren’t correct.

    • Debbie Norris
      March 21, 2018

      You are right! Our mistake! It has been corrected. Thank you for helping us to find this error!

  • Ericka Barber
    May 20, 2018

    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?

    • Debbie Norris
      June 7, 2018

      Yes, that doesn’t sound like the entire recipe is there. Thanks for calling that to our attention. We will fix that!

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