Coconut Almond Bread Pudding

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 12 rhodes frozen rolls or 12 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

Recipe

• 1 allow rolls to thaw enough that you can cut each one into 8 equal pieces to make 1-inch cubes.
• 2 place half of the roll cubes in the bottom of a sprayed 9x9-inch baking pan.
• 3 sprinkle with half of the coconut and half of the almonds.
• 4 repeat with remaining toll cubes, coconut and almonds.
• 5 if any of the sticky glaze remains in the pan, scrap it out and place on top of roll cubes.
• 6 in a bowl, combine the remaining ingredients and mix well.
• 7 pour mixture evenly over roll cubes.
• 8 cover and refrigerate at least one hour.
• 9 remove cover and bake at 350°f 50-60 minutes (cover with foil last 15 minutes of baking to prevent over browning).
• 10 serve warm, drizzled with caramel topping, if desired.