Coconut Bread Pudding

Ingredients:

• 12 Rhodes Yeast Dinner Rolls or 1 Loaf Rhodes White Bread, 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
  

Directions:

1. Sprinkle half of the roll cubes in the bottom of a sprayed 1 1/2 quart casserole dish. Top with half of the coconut.
2. Repeat with remaining roll cubes, coconut and macadamia nuts.
3. In a medium saucepan heat the cream of coconut, milk, vanilla and sugar until the sugar dissolves. Remove from heat.
4. Beat the eggs in a separate bowl.
5. 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.
6. Pour mixture over the bread.
7. Bake at 350°F 45 minutes. Serve warm with ice cream, if desired.