Coconut Cream Cheese Bread Pudding2017-07-20
- Yield : 1
- Servings : 12
- Prep Time : 30m
- Cook Time : 1:15 h
- Ready In : 1:45 h
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The first time I remember seeing this recipe was in a old Pillsbury Cook Off Pamphlet cookbook. The recipe was submitted by an expectant mother and she won the Cook Off that year.
Recipe can easily be halved…Let your bread go stale just to make this!! This is one of those dishes everyone will ask you for the recipe
- 2 (8-oz.) package cream cheese, softened
- 1 3/4 cups Granulated Sugar
- 8 eggs
- 4 cups whole milk
- 1 (15-oz.) can cream of coconut
- 6 tablespoons butter, melted
- 1 (16-oz.) French bread loaf, cut into 1-inch cubes
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
Preheat oven to 350 degrees
Beat cream cheese at low speed with an electric mixer until creamy and smooth.
Add 1 ¾ cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved.
Stir in 4 cups milk, 1 cup cream of coconut, and 6 Tbsp. melted butter. Pour over bread cubes.
Let stand 15 - 30 minutes. Coat a 13 x 9 pan with cooking spray; pour into dish and bake at 350° for 50 to 60 minutes until lightly brown.
Stir together 1 cup flaked coconut, 1 cup pecans, and 3 Tbsp. melted butter.
Sprinkle coconut mixture over baked pudding, and press gently into the bread.
Bake an additional 15 minutes until set or a knife inserted comes out clean.
If you need to bake longer, cover lightly with foil.