Serves: 6
Total Calories: 308
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 45-50 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 Cook'n with Rhodes Cookbook. Download this Cookbook today.
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