This Hawaiian Roll Bread Pudding with Coconut Rum Sauce is rich, buttery, creamy, and filled with warm tropical flavor. Soft Hawaiian sweet rolls soak up a silky vanilla custard before baking into a fluffy bread pudding with golden caramelized edges and a soft custardy center. Finished with toasted coconut and a smooth coconut rum sauce, this bakery-style dessert is cozy, indulgent, and perfect for holidays, brunch, family gatherings, or weekend baking.

If you love easy bread pudding recipes, tropical desserts, or comforting baked treats made with Hawaiian sweet rolls, this recipe delivers the perfect balance of vanilla, coconut, caramelized brown sugar, and buttery richness. The coconut rum sauce adds a luxurious tropical finish while the toasted coconut brings extra texture and flavor to every bite.

🌴 Why You’ll Love This Hawaiian Roll Bread Pudding

Soft, Fluffy, and Custardy

This Hawaiian Roll Bread Pudding has a rich, creamy center with soft custard-soaked sweet rolls and lightly golden edges. The texture is cozy, tender, and bakery-style without being dry or heavy.

Made with Sweet Hawaiian Rolls

Hawaiian sweet rolls give this easy bread pudding recipe a buttery flavor and pillowy texture that makes it extra soft and comforting. They also add natural sweetness, so the dessert tastes rich without needing too much added sugar.

Finished with Coconut Rum Sauce

The warm coconut rum sauce adds tropical flavor, glossy texture, and caramelized brown sugar richness. It pairs beautifully with the vanilla custard, toasted coconut, and golden Hawaiian rolls.

Perfect for Brunch or Dessert

This tropical bread pudding works for holidays, potlucks, weekend brunch, family gatherings, or cozy after-dinner desserts. It feels special but uses simple ingredients and easy steps.

Easy to Customize

You can serve this Hawaiian roll dessert with toasted coconut, whipped cream, macadamia nuts, lime zest, or a little extra coconut rum sauce for a bakery-style finish.

🥥 Ingredient Notes

Hawaiian Sweet Rolls

Hawaiian sweet rolls are the base of this Hawaiian Roll Bread Pudding. Their soft, buttery texture and lightly sweet flavor help create a fluffy, custardy bread pudding with golden caramelized edges.

Eggs and Egg Yolks

Whole eggs help the custard set, while the extra egg yolks add richness and a silky bakery-style texture. This keeps the bread pudding creamy without becoming dense or dry.

Whole Milk and Heavy Cream

Whole milk gives the custard enough moisture to soak into the rolls, while heavy cream adds richness. Together, they create a soft, creamy center that stays tender after baking.

Brown Sugar and Granulated Sugar

Light brown sugar adds warm caramel flavor, while a small amount of granulated sugar balances the custard. Since Hawaiian rolls are already sweet, this recipe keeps the added sugar moderate.

Vanilla Extract

Vanilla extract gives this tropical bread pudding a warm, classic bakery flavor and helps balance the coconut rum sauce.

Coconut Extract

A small amount of coconut extract adds gentle tropical flavor without overpowering the vanilla custard. Use it lightly so the bread pudding does not taste artificial.

Toasted Coconut

Toasted sweetened coconut adds nutty flavor, tropical aroma, and a little texture. Toasting the coconut first makes the coconut flavor richer and more balanced.

Unsalted Butter

Melted butter adds flavor, moisture, and lightly crisp edges to the Hawaiian roll bread pudding. Unsalted butter gives you better control over the final seasoning.

Full-Fat Coconut Milk

Full-fat canned coconut milk creates a smooth, creamy coconut rum sauce with the best flavor and texture. Avoid thin refrigerated coconut milk because it can make the sauce watery.

Coconut Rum

Coconut rum adds a warm tropical finish to the sauce. It gives the dessert a subtle island-inspired flavor without overpowering the buttery vanilla custard.

Kosher Salt

Kosher salt balances the sweetness and enhances the brown sugar, vanilla, coconut, and butter flavors in the bread pudding and sauce.

🍮 How to Make Hawaiian Roll Bread Pudding with Coconut Rum Sauce

Prepare the Hawaiian Rolls

Cut the Hawaiian sweet rolls into large 1 1/2-inch pieces. Spread them out and let them sit uncovered for 30-45 minutes so the outside dries slightly while the inside stays soft. This helps the rolls absorb the custard without becoming mushy.

Make the Vanilla Custard

In a large mixing bowl, whisk together the eggs, egg yolks, whole milk, heavy cream, light brown sugar, granulated sugar, vanilla extract, coconut extract, cinnamon, and kosher salt until smooth. The custard should be fully combined but not overly foamy.

Assemble the Bread Pudding

Place the Hawaiian roll pieces loosely into a greased 9×13-inch baking dish. Sprinkle the toasted coconut over the bread, then pour the vanilla custard evenly over the top. Drizzle with melted butter and gently press the bread down once so it absorbs the custard.

Let the Bread Soak

Allow the Hawaiian roll bread pudding to sit for 15 minutes before baking. This gives the custard time to soak into the sweet rolls while keeping the bread pieces fluffy and structured.

Bake Until Golden and Custardy

Cover the baking dish loosely with foil and bake at 350°F for 20 minutes. Remove the foil and continue baking for 18-20 minutes, or until the edges are lightly golden and the center jiggles softly but does not look liquid.

Make the Coconut Rum Sauce

While the bread pudding rests, melt the butter and dark brown sugar together in a saucepan over medium-low heat. Whisk until smooth, then slowly add the full-fat coconut milk. Simmer gently for about 2 minutes, then remove from the heat and stir in the coconut rum, vanilla extract, and salt.

Serve Warm

Let the bread pudding rest for 15-20 minutes before serving. Spoon the warm coconut rum sauce over each portion and garnish with toasted coconut, flaky sea salt, lime zest, whipped cream, or toasted macadamia nuts if desired.

✨ Pro Tips for the Best Hawaiian Roll Bread Pudding

Use Large Bread Pieces

Cutting the Hawaiian sweet rolls into larger pieces helps create soft custardy pockets and prevents the bread pudding from becoming dense or compressed while baking.

Do Not Fully Stale the Rolls

Hawaiian rolls should only dry slightly for about 30-45 minutes. Fully stale bread can make the bread pudding firmer and less fluffy after baking.

Don’t Overmix the Custard

Whisk the custard ingredients until smooth but avoid aggressively whipping the eggs. Too much air can cause the bread pudding to puff up and collapse during cooling.

Gently Press the Bread Once

After pouring the custard over the bread, lightly press the rolls down once instead of repeatedly stirring. Hawaiian rolls are delicate and can break apart easily.

Use Full-Fat Coconut Milk

Full-fat canned coconut milk creates the richest coconut rum sauce with the smoothest texture. Lower-fat versions may create a thinner sauce with less flavor.

Toast the Coconut First

Toasting the shredded coconut before adding it to the bread pudding creates deeper flavor, better texture, and a more bakery-style finish.

Bake Until Slightly Jiggly

The center of the Hawaiian Roll Bread Pudding should still jiggle softly when removed from the oven. Carryover heat finishes the custard while resting and helps prevent overbaking.

Cover During the First Bake

Loosely covering the baking dish with foil during the first part of baking helps prevent the top from drying out while the custard cooks evenly.

Rest Before Serving

Let the bread pudding rest for at least 15 minutes before serving. This allows the custard to fully set and improves the creamy texture.

Add Garnishes Right Before Serving

For the best tropical flavor and presentation, finish the bread pudding with toasted coconut, flaky sea salt, lime zest, whipped cream, or toasted macadamia nuts just before serving.

🌺 Variations

Pineapple Coconut Bread Pudding

Add 2 tablespoons of very well-drained crushed pineapple to the custard mixture for a brighter tropical flavor. Avoid adding too much pineapple, as excess moisture can make the Hawaiian Roll Bread Pudding too soft.

Macadamia Nut Bread Pudding

Sprinkle 1/3 cup chopped toasted macadamia nuts over the top before serving for buttery crunch and a Hawaiian-inspired bakery-style finish.

White Chocolate Coconut Bread Pudding

Fold 1/2 cup white chocolate chips or chopped white chocolate into the bread pudding before baking. The white chocolate adds creamy sweetness that pairs beautifully with the coconut rum sauce.

Banana Coconut Bread Pudding

Add thin banana slices between the Hawaiian roll pieces before pouring on the custard. This gives the bread pudding a soft, caramelized banana flavor that works well with vanilla, coconut, and brown sugar.

Rum Raisin Bread Pudding

Soak 1/3 cup raisins in coconut rum for 15 minutes, then drain and fold them into the bread pudding before baking. This adds a classic bread pudding flavor with a tropical twist.

Chocolate Coconut Bread Pudding

Add 1/2 cup semi-sweet chocolate chips for a richer dessert. Chocolate pairs well with toasted coconut, buttery Hawaiian rolls, and the warm coconut rum sauce.

Extra Coconut Bread Pudding

For a stronger coconut flavor, add an extra 2 tablespoons toasted coconut to the top after baking. This keeps the texture balanced while making the dessert taste more tropical.

Alcohol-Free Coconut Sauce

Replace the coconut rum with 1 teaspoon rum extract or extra vanilla extract for an alcohol-free version of the coconut rum sauce. The sauce will still taste rich, creamy, and tropical.

🧊 Storage and Make Ahead

How to Store Hawaiian Roll Bread Pudding

Store leftover Hawaiian Roll Bread Pudding covered in the refrigerator for up to 4 days. The custard stays soft and creamy while the flavors continue developing as it chills.

Store the Coconut Rum Sauce Separately

For the best texture, keep the coconut rum sauce in a separate airtight container in the refrigerator. Reheat gently before serving so the sauce stays smooth and pourable.

How to Reheat Bread Pudding

Warm individual servings in the microwave for 30-45 seconds or reheat larger portions in a 300°F oven until heated through. Add extra coconut rum sauce after reheating for the best flavor and texture.

Make Ahead Instructions

You can assemble the Hawaiian Roll Bread Pudding several hours ahead of time and refrigerate it before baking. Let the baking dish sit at room temperature for about 20 minutes before placing it in the oven.

Best Overnight Prep Method

For overnight preparation, store the cubed Hawaiian rolls separately from the custard mixture and combine them shortly before baking. This helps prevent the bread from becoming overly soft.

Can You Freeze Bread Pudding?

Yes. Allow the bread pudding to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Freeze the Sauce Separately

The coconut rum sauce freezes best in a separate airtight container. Reheat gently over low heat while whisking until smooth and glossy again.

Texture After Refrigeration

The Hawaiian Roll Bread Pudding stays soft and custardy after chilling thanks to the rich vanilla custard and buttery sweet rolls. Reheating helps restore the creamy bakery-style texture.

❓ FAQ

Can I use Hawaiian rolls for bread pudding?

Yes. Hawaiian rolls are perfect for bread pudding because they are soft, buttery, and lightly sweet. They create a fluffy custard-soaked texture with golden caramelized edges.

Do Hawaiian rolls need to be stale for bread pudding?

No. Hawaiian rolls should only be slightly dried for about 30-45 minutes. Fully stale rolls can make the bread pudding too firm, while very fresh rolls may become too soft.

Can I make Hawaiian Roll Bread Pudding ahead of time?

Yes. You can prepare the custard and bread separately ahead of time, then assemble shortly before baking. This helps keep the Hawaiian rolls fluffy instead of overly soaked.

Can I make the coconut rum sauce without alcohol?

Yes. Replace the coconut rum with extra vanilla extract or a small amount of rum extract for an alcohol-free coconut sauce that still tastes rich and tropical.

Why is my bread pudding soggy?

Bread pudding can become soggy if the rolls are too fresh, the bread pieces are packed too tightly, or the custard is not baked long enough. Let the rolls dry slightly and bake until the center is softly set.

Why is my bread pudding dry?

Dry bread pudding is usually caused by overbaking, using rolls that are too stale, or not using enough custard. Remove the bread pudding when the center still has a soft jiggle.

Can I freeze Hawaiian Roll Bread Pudding?

Yes. Cool the bread pudding completely, wrap it tightly, and freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.

What should I serve with Hawaiian Roll Bread Pudding?

This bread pudding is delicious with coconut rum sauce, toasted coconut, whipped cream, vanilla ice cream, flaky sea salt, lime zest, or toasted macadamia nuts.

🌺 More Tropical-Inspired Recipes You’ll Love

If you love tropical comfort food, Hawaiian-inspired recipes, and island-style flavors, here are a few more delicious recipes from Sugar Cloud Baking to try next.

• Hawaiian Guava Glazed Burger


• Hawaiian Pulled Pork with Coconut Pineapple Rice


• Hawaiian Papaya Teriyaki Salmon


• Hawaiian Macadamia Nut Crusted Fish


• Breadfruit Chips Recipe