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Coconut Cream Bread Pudding
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1 8 oz. pkg. | cream cheese, softened |
1 1/2 cups | 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 tbsp | butter, melted and divided |
1 8oz. french bread loaf, cut into l-inch cubes vegetable cooking spray | |
1/2 cup | sweetened flaked coconut |
1/2 cup | chopped pecans |
Preheat oven to 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 milk, 1 cup cream of coconut, and 3 tbsp melted butter. Stir in bread cubes. Let stand 5 minutes. Bake at 350 degrees for 35 minutes or until set.
Stir together flaked coconut, pecans, and 3 tbsp melted butter, sprinkle coconut mixture over baked pudding and bake 5-8 more minutes or until browned.
Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Then cook remaining 1/2 cup sugar in medium size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized an mixture becomes 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 tbsp melted butter.
Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.
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