Coconut-Cream Bread Pudding-Tammy

[wilderness]

Coconut-Cream Bread Pudding-Tammy

Prep Time: 20 min Cook Time: 50 min Total Time: 1 hr 10 min Servings: 10 serving(s) Source: Food.com
Ingredients

1 (8 ounce) package cream cheese, softened

1 1/2 cups sugar, divided

4 large eggs

2 1/2 cups milk, at room temperature and divided

1 (15 ounce) can cream of coconut, divided

8 tablespoons butter, melted and divided

1 (8 ounce) French bread, loaf cut into 1-inch cubes

vegetable oil cooking spray

1/2 cup sweetened flaked coconut

1/2 cup chopped pecans
Directions

Preheat oven to 350°.

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 tablespoons 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° for 35 minutes or until set.

Stir together flaked coconut, pecans, and 3 tablespoons 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 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 tablespoons melted butter.

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

Fat: 35.1
Calories: 549.9
Saturated Fat: 21.4
Sodium: 362
Fiber: 2.4
Sugar: 35.1
Carbohydrate: 51.9
Cholesterol: 142.5
Protein: 10.1