Coconut Almond Bread Pudding
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
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.
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RECIPE SUBMITTED BY
Rhodes Bake-N-Serv
Salt Lake City, 84
<p>Rhodes Bake-N-Serv is the brand name used by Rhodes International, Inc. which is owned and managed by Ken Farnsworth Jr., his eldest son Kenny Farnsworth, President, and Erik Lehnardt. Headquartered in Salt Lake City, Utah with plants in Columbus, Wisconsin. Rhodes Bake-N-Serv supplies grocery stores, club stores, and mass merchandisers across the United States. Rhodes is also available to restaurants, schools, and other institutions through food service distributors.<br /> <br /> Rhodes Bake-N-Serv continues the tradition of quality started by Mr. Herbert Cecil Rhodes Jr. and all the dedicated people who have made Rhodes “America’s Favorite Frozen Dough”.</p>