Serves: 12
Total Calories: 409
Yield: 12
Place rolls on counter to thaw. In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each egg. Stir in pineapple, nuts, coconut and lemon juice. Cut each roll into 1-inch cubes and fold into mixture. Pour into a greased 9x13-inch sprayed baking dish. Bake at 325°F 35-40 minutes or until golden brown.
This Tropical Bread Pudding recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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