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Home / Recipes / Coconut Bread Pudding

Coconut Bread Pudding

Coconut Bread Pudding
Coconut Bread Pudding
3.5 / 5  (2 votes, 0 reviews )

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!

Prep Time: 15 min (not including thaw time)
Bake Time: 45-50 min
Servings: 6-8
Skills: Intermediate


  1. 6 Rhodes Texas Rolls or 12 Rhodes Yeast Dinner Rolls
    baked and cut into 1-inch cubes (day old)
    1/4 cup sweetened, flaked coconut
    15 ounce can Coco Lopez Cream of Coconut
    1 cup milk
    2 teaspoons vanilla
    3/4 cup sugar
    3 eggs
    1/4 cup chopped macadamia nuts, if desired


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.

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