Coconut Cream Bread Pudding

By á-168951

Ingredients

• Servings: 8 - 10
• 1 (8-oz) package Philadelphia Cream Cheese, softened
• 1 1/2 cupd granulated sugar, divided
• 4 large eggs
• 2 1/2 cups milk, at room temperature and divided
• 1 (15-oz) can cream of coconut, divided
• 8 Tbs butter, melted and divided
• 1 (8 oz) French bread loaf, cut into 1-inch cubes
• Vegetable cooking spray
• 1/2 cup sweetened flaked coconut
• 1/2 cup chopped pecans

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven at 350 degrees

Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups mil, 1 cup cream of coconut, and 3 Tbs melted butter. Stir in bread cubes. Let stand 5 minutes.

Coat a 13 x 9 inch baking dish with cooking spray. Pour bread mixture into dish.

Bake at 350 degrees for 35 minutes or until set.

Stir together flaked coconut, pecans, and 3 Tbs melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes, or until browned.

Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.

Cook remaining 1/2 cup sugar in a medium size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture become a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 Tbs melted butter.

Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.