Bread pudding was orininally invented to use up bread that was getting stale, but there's nothing stale about this recipe! Almonds and coconut make for amazing flavor, plus Rhodes Warm-...
This recipe for Coconut Almond Bread Pudding is so easy and yummy you just have to try it. Especially if you like bread pudding! If you've never tried bread pudding, you need to now!
This is what you'll need:
- 1 pan Rhodes™ Warm-N-Serv Buttery Dinner Rolls or Sticky Buns
- 1/2 cup coconut, divided
- 1/2 cup chopped almonds, divided
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 pint whipping cream or 2 cups milk
- 3/4 cup sugar
- caramel topping, if desired
The first thing that you need to do is get 1 pan of Rhodes Warm-N-Serve Buttery Dinner Rolls or Sticky Buns and let it thaw enough so you can cut the rolls. Both kinds of rolls would be good, but I chose to use the Sticky Buns because my family would be mad if they didn’t get their Buttery Dinner Rolls with Sunday dinner.
Today my daughter Kylee is helping me so that I can shoot the pictures. Doesn't make such a cute model?
After the rolls are thawed you cut each roll in half, then cut that in half, and one more time in half so that there are 8 cubes per roll.
I started to try and cut it with scissors but it just smashed the roll. So it works best if you use a knife to cut.
Place half of the rolls in a 9X9 pan that has been sprayed with non-stick spray.
Divide the coconut and the almonds in half and spread half over the first layer of rolls.
Layer the rest of the roll cubes on top and then spread the rest of the coconut and almonds on top. If there is any sticky glaze left in the pan scrape it off and spread it on top of the rolls. We got off every last piece of sticky glaze because that is our favorite part!
Next you combine the rest of the ingredients in a bowl and mix well.
Pour the mixture on top of the rolls in the pan.
Cover it and place it in the refrigerator for at least one hour. I was thinking to myself that putting it in the refrigerator would make it rise slower. I thought that until I remembered that the rolls were already prebaked. The time in the fridge is to allow the liquid mixture to soak into the rolls.
After you have let the rolls soak up the liquid, take them out of the refrigerator and take the plastic wrap off of your baking dish. Don’t forget that part or it will melt to your pudding and your pan. It just doesn’t taste the same with plastic on it. So don’t forget! Place in pre-heated oven at 350 degrees for 50-60 minutes. Remember to cover the pudding the last 15 minutes to avoid over browning. I put mine on after 35 minutes because my oven tends to cook hotter than others.
Take it out when it is just browning on the top. I wasn’t going to put on caramel topping because I didn’t have any, but then I had the great idea to use some caramel cubes and melt them in the microwave. Well it worked at first, but then the caramel hardened pretty fast so that it was hard to cut and a little hard to eat those parts. Don’t get me wrong - it still tasted delicious! So if you want caramel on yours, use a caramel topping or add some milk to your caramel cubes.
The bread pudding did not last long at my house with three girls and a husband who love anything made with Rhodes dough. This is quick and easy and perfect for dessert with a big glass of milk!
Coconut Almond Bread PuddingServings: 6 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 50-60 min
Why not try some "comfort food" this weekend? Make our Coconut Almond Bread Pudding, just like Grandma used to bake.Coconut Almond Bread Pudding
1 pan Rhodes Warm-N-Serv® Buttery Dinner Rolls or Sticky Buns
1/2 cup coconut, divided
1/2 cup chopped almonds, divided
1 teaspoon vanilla
1 teaspoon almond extract
1 pint whipping cream or 2 cups milk
3/4 cup sugar
caramel topping, if desired
Allow rolls to thaw enough that you can cut each one into 8 equal pieces to make 1-inch cubes. Place half of the roll cubes in the bottom of a sprayed 9x9-inch baking pan. Sprinkle with half of the coconut and half of the almonds. Repeat with remaining roll cubes, coconut and almonds. If any of the sticky glaze remains in the pan, scrap it out and place on top of roll cubes.
In a bowl, combine the remaining ingredients, except the caramel topping, and mix well. Pour mixture evenly over roll cubes. Cover and refrigerate at least one hour.
Remove cover and bake at 350°F 50-60 minutes (cover with foil last 15 minutes of baking to prevent over browning).
Serve warm, drizzled with caramel topping, if desired.