Dessert Recipes
Coconut Almond Bread Pudding
Why not try some "comfort food" this weekend? Make our Coconut Almond Bread Pudding, just like Grandma used to bake.
Prep: 10 min | Bake: 50 to 60 min | Yield: 6 servings
Ingredients
- 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 extract
- 1 teaspoon almond extract
- 1 pint whipping cream or 2 cups milk
- 3/4 cup granulated sugar
- Caramel topping, if desired
Instructions
- 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 9 inch square 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 degrees F for 50 to 60 minutes (cover with foil last 15 minutes of baking to prevent over browning).
- Serve warm, drizzled with caramel topping, if desired.
Attribution
Recipe and photo used with permission from:
Rhodes Bake-N-Serv