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Prep Time
20 Mins
Stand Time
5 Mins
Bake Time
43 Mins
Cook Time
6 Mins
Yield
Makes 8 to 10 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

Coat a 13- x 9-inch baking dish with cooking spray. Pour bread mixture into dish.

Step 4

Bake at 350° for 35 minutes or until set.

Step 5

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.

Step 6

Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.

Step 7

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.

Step 8

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

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