COCONUT ALMOND BREAD PUDDING

 

  • Cooking Time: 50-60
  • Servings: 6
  • Preparation Time: 10

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
  • 1 teaspoon almond extract
  • 1 pint whipping cream or 2 cups milk
  • 3/4 cup sugar
  • caramel topping, if desired

Directions

  • 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 toll 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 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.

Notes

Why not try some "comfort foods" this weekend? Make our Coconut Almond Bread Pudding, just like Grandma used to bake.

Categories: Bread  Eggs  Frosting 

Author Credit: Rhodes Bake-N-Serv

Website Credit: http://www.rhodesbread.com/recipes/view/2154

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