Coconut Cream Bread Pudding

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Recipe creator's name:  Ernestine Weiss

Yummy variation of our family favorite Bread Pudding

Preparation time:  20 minutes
Total time:  45 minutes
Servings:  10
Ingredients:
  • 8 oz. cream cheese, softened
  • 1 1/2 cups granulated sugar, divided
  • 4 eggs
  • 1 (15 oz) can cream of coconut milk - shake well
  • 2 1/2 cups milk at room temperature
  • 8 Tablespoons butter divided
  • 1 loaf French bread, cut or torn into 1 inch cubes.
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup chopped pecans or walnuts
Directions:

Preheat oven to 350 degrees
Beat cream cheese at low speed with mixer until creamy & smooth. Add 1 cup sugar & eggs. Beat at medium speed 2 minutes till sugar is dissolved. Mix in at low speed 2 cups milk, 1 cup cream of coconut & 3 tablespoons melted butter.Stir in bread cubes. Let stand about 5 minutes.
Spray a 13 x 9 inch baking dish with cooking spray. Pour bread mixture into dish.
Bake at 350 degrees for 35 minutes or till set.
Meanwhile stir together flaked coconut, nuts & 3 tablespoons melted butter. Sprinkle over baked pudding & bake 5 - 8 minutes more or till browned.
Stir together remaining 1/2 cup milk & 1/2 cup cream of coconut milk.
Cook remaining 1/2 cup sugar in medium size heavy saucepan over very low heat, stirring constantly about 3 minutes or until sugar is carmelized & mixture becomes a light brown syrup. ( Do not over cook.)
Slowly stir in milk mixture & cook stirring constantly till sauce is
thickened slightly. Stir in remaining 2 tablespoons melted butter.
Pour over baked bread pudding & cut into serving pieces. Cam be served
warm or cold.

Notes:
I received this from a friend who brought it to a picnic. She found it several years ago in a magazine. It's a nice variation from my childhood favorite that has raisins in it. My mom found it in the Betty Crocker Cookbook & made it often because it was inexpensive & we always had all of the ingredients available.
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