Serves: 8
Total Calories: 231
Yield: 8
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. Temper 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.
This Coconut Bread Pudding recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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