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Coconut Bread Pudding

Coconut Bread Pudding.The smell and taste of the this delicious sweet pudding, will have you wanting more.


  • 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


  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.

Prep Time: 15 min.
Bake Time: 45 min.
Servings: 8
Difficulty: Intermediate

Recipe and photo courtesy of Rhodes Bake N Serve . Used with permission.

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