A citrus and macadamia nut difference makes this bread pudding something out of the ordinary.
Cut each roll into 1-inch cubes and set aside. 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.
Fold cut up rolls into mixture until well combined. Pour into a greased
9 x 13 inch sprayed baking dish.
Bake at 325°F 35-40 minutes or until golden brown.