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Coconut Cream Bread Pudding Recipe

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This recipe for Coconut Cream Bread Pudding, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacqueline Joseph


1 8-ounce package cream cheese, softened
11/2 cups granulated sugar, divided
4 large eggs
21/2 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 cooking spray
1/2 cup sweetened flaked coconut
1/3 cup chopped pecans

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 Tbsp. melted butter. Stir in bread cubes. Let stand 5 minutes.
Coat a 13x9-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 Tbsp., 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 Tbsp. melted butter.
Cut bread pudding into 8-10 servings, and serve with caramelized sugar sauce.

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