Hawaiian Roll Bread Pudding with Coconut Rum Sauce

This Hawaiian Roll Bread Pudding with Coconut Rum Sauce is soft, creamy, buttery, and filled with warm tropical flavor. Sweet Hawaiian rolls soak up a rich vanilla custard before baking into a fluffy bread pudding with lightly caramelized edges. Finished with a silky coconut rum sauce, toasted coconut, and hints of vanilla and brown sugar, this comforting dessert tastes like a tropical bakery-style treat perfect for holidays, brunch, or cozy weekends.

Course Breakfast, Brunch, Dessert

Cuisine American, Hawaiian-Inspired, Tropical-Inspired

Keyword baked bread pudding, bakery style bread pudding, brunch dessert recipe, coconut bread pudding, coconut rum bread pudding, coconut rum sauce, easy bread pudding recipe, hawaiian dessert recipe, hawaiian roll bread pudding, hawaiian sweet roll dessert, island inspired dessert, sweet hawaiian rolls recipe, tropical bread pudding, tropical comfort dessert, vanilla custard bread pudding

Prep Time 20

Cook Time 40

Rest Time 20

Total Time 1 20

Servings 10 servings

Calories 510kcal

Cost $18 for entire recipe

Equipment

9×13-inch baking dish
Large mixing bowl
Medium saucepan
Whisk
Silicone spatula
measuring cups
Measuring spoons
knife
Cutting board
aluminum foil

Ingredients

Hawaiian Roll Bread Pudding

24 Hawaiian sweet rolls cut into large 1 1/2-inch pieces
5 large eggs
2 egg yolks
2 cups whole milk
1/2 cup heavy cream
1/2 cup packed light brown sugar
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/3 cup toasted sweetened shredded coconut
3 tablespoons melted unsalted butter

Coconut Rum Sauce

4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 cup full-fat canned coconut milk
1 tablespoon coconut rum
1 teaspoon vanilla extract
Pinch kosher salt

Optional Garnishes

Toasted coconut
Flaky sea salt
Lime zest
Whipped cream
Toasted macadamia nuts

Instructions

Prepare the Bread

Cut the Hawaiian rolls into large 1 1/2-inch pieces and spread them loosely on a baking sheet or large plate. Let them sit uncovered for 30-45 minutes to dry slightly while still remaining soft inside.

Preheat the Oven

Preheat your oven to 350°F. Grease a 9x13-inch baking dish lightly with butter or nonstick spray.

Make the Custard

In a large mixing bowl, whisk together the eggs, egg yolks, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, coconut extract, cinnamon, and kosher salt until smooth and fully combined.

Assemble the Bread Pudding

Place the bread pieces loosely into the prepared baking dish. Sprinkle the toasted coconut evenly over the bread.
Pour the custard mixture evenly over the bread cubes. Drizzle the melted butter over the top.
Gently press the bread down once with a spatula or your hands so the bread absorbs the custard without becoming compressed.
Let the bread soak for 15 minutes.

Bake

Cover the baking dish loosely with foil and bake for 20 minutes.
Remove the foil and continue baking for 18-20 minutes more, or until the center jiggles slightly and the edges are lightly golden brown.
A knife inserted near the center should come out moist but not liquid.

Rest

Let the bread pudding rest for 15-20 minutes before serving. This helps the custard fully set and improves texture.

Make the Coconut Rum Sauce

While the bread pudding rests, melt the butter and dark brown sugar together in a medium saucepan over medium-low heat.
Whisk until smooth and glossy.
Slowly whisk in the coconut milk and simmer gently for 2 minutes.
Remove from heat and stir in the coconut rum, vanilla extract, and pinch of salt.

Serve

Serve the bread pudding warm with generous spoonfuls of coconut rum sauce over the top.
Finish with toasted coconut, flaky sea salt, lime zest, whipped cream, or toasted macadamia nuts if desired.

Notes

Use Slightly Dried Hawaiian Rolls

Letting the Hawaiian rolls sit uncovered for about 30-45 minutes helps them absorb the vanilla custard more evenly while still keeping their signature soft texture. Fully fresh rolls can become too soft during baking, while overly stale bread can make the bread pudding dry.

Large Bread Pieces Create Better Texture

Cutting the Hawaiian rolls into large 1 1/2-inch pieces creates fluffy custard pockets and helps the bread pudding stay soft and bakery-style instead of dense or compressed.

Don’t Overmix the Bread

After pouring the custard over the bread, gently press the rolls down once instead of aggressively stirring. Hawaiian rolls are delicate and can break apart easily, which may create a gummy texture.

Toast the Coconut for Deeper Flavor

Toasted coconut adds a warmer, nuttier flavor that pairs beautifully with the coconut rum sauce. It also improves texture and gives the bread pudding a more polished bakery-style finish.

Bake Until Slightly Jiggly in the Center

The bread pudding should still have a soft jiggle in the center when removed from the oven. Carryover heat continues cooking the custard while the pudding rests, helping prevent overbaking and dry texture.

Coconut Rum Sauce Thickens as It Cools

The coconut rum sauce will become slightly thicker after sitting for a few minutes but should still remain smooth and pourable. Reheat gently over low heat if needed.

Use Full-Fat Coconut Milk

Full-fat canned coconut milk creates the richest and silkiest coconut rum sauce. Lower-fat versions can produce a thinner sauce with less flavor.

Rest Before Serving

Allow the Hawaiian Roll Bread Pudding to rest for 15-20 minutes before serving. This helps the custard fully set and improves the creamy texture while allowing the coconut rum sauce to absorb beautifully into the warm bread pudding.