Coconut Almond Bread Pudding

1. 1

   Allow rolls to thaw enough that you can cut each one into 8 equal pieces to make 1-inch cubes.

2. 2

   Place half of the roll cubes in the bottom of a sprayed 9x9-inch baking pan.

3. 3

   Sprinkle with half of the coconut and half of the almonds.

4. 4

   Repeat with remaining toll cubes, coconut and almonds.

5. 5

   If any of the sticky glaze remains in the pan, scrap it out and place on top of roll cubes.

6. 6

   In a bowl, combine the remaining ingredients and mix well.

7. 7

   Pour mixture evenly over roll cubes.

8. 8

   Cover and refrigerate at least one hour.

9. 9

   Remove cover and bake at 350u00b0F 50-60 minutes (cover with foil last 15 minutes of baking to prevent over browning).

10. 10

    Serve warm, drizzled with caramel topping, if desired.

No additional tips available.