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Coconut Cream Bread Pudding with Caramel Sauce
Coconut Cream Bread Pudding with Caramel Sauce

Coconut Cream Bread Pudding with Caramel Sauce

1 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (8 oz.) cream cheese, softened
1 1/2 cups sugar, divided
4 large eggs
2 1/2 cups milk, room temperature, divided
1 can (15 oz.) cream of coconut, divided
8 Tbsp butter, melted and divided
1 (8 oz.) French bread loaf - cut into 1" cubes
vegetable cooking spray
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
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Let's Make It
1
1) Preheat oven to 350 degrees F. Beat cream cheese at low speed with an electric mixer until creamy and smoothed. Add 1 cup sugar and eggs, and beat at medium speed for 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.
2
2) Coat 13 x 9" baking dish with cooking spray. Pour bread mixture into dish. Bake at 350°F for 35 minutes or until set.
3
3) 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.
4
4) Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Cook remaining 1/2 cup sugar in a medium sized 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 to 10 servings with caramelized sauce.
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