Rhodes doesn't know whether to credit Market Manager Bret Sharp or his wife Shelly for this week's winning recipe from Rhodes Employee Recipe Contest. But as a team, they created this deliciously sweet Coconut Bread Pudding perfect for the upcoming holiday season. Happy Holidays to your family from The Sharps and everyone at Rhodes!
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.