Coconut cream Bread Pudding
- 8 oz soft cream cheese
- 1 1/2 c sugar divided
- 4 large eggs
- 2 1/2 c milk at room temp and divided
- 15 oz can coconut
- 8 T melted Butter
- 8 oz french bread cubed
- 1/2 c flaked coconut
- 1/2 c pecans
Preheat 350. Beat cream cheese, add 1 c sugar and eggs. Beat until sugar has dissolved. Stir in 2 c milk,1 c cream of coconut, and 3 T melted butter. Stir in bread and let stand 5 minutes.
Coat 9X13 baking dish with spray oil. Pour bread mixture in and bake 35 minutes or until set.
Stir together coconut,pecans and 3 T butter. sprinkle over pudding and bake 5-8 more minutes.
Stir together remaining 1/2 c milk and 1/2 cream of coconut.Cook remaining 1/2c sugar in a medium size saucepan over low heat,stirring constantly, 3 minutes or until sugar is carmelized and mixture is a light brown syrup. Stir in milk mixture,and cook stirring 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 T butter. Cut pudding into squares and serve with carsmel sauce.