Title: Pina Colada Bread Pudding
Categories: None
Yield: 1 Servings

8 Sandwich bread slices
2 pk (3 oz) cream cheese softened
1 c Firmly packed light brown
-sugar
6 lg Eggs
1 c Milk
2 cn (8 oz) crushed pineapple;
-drained

-------------------------------COCONUT SAUCE-------------------------------
1 c Cream of coconut
1 Container; (8 oz) sour cream

TRIM crust from bread, and discard. Cut bread into 1/2 inch cubes and place
on a baking sheet.

BAKE at 375 degrees for 10 to 12 minutes or until toasted.

BEAT cream cheese at medium speed with an electric mixer until smooth; add
sugar, beating well. Add eggs, one at a time, beating until blended after
each addition. (Batter will be slightly lumpy). Stir in milk, pineapple and
coconut; fold in bread cubes. Spoon into a lightly greased 1 1/2 quart
baking dish.

BAKE at 375 degrees for 30 minutes or until a knife inserted in center
comes out clean. Serve with Coconut Sauce. Yield: 8 servings.

COCONUT SAUCE: POUR cream of coconut through a wire mesh strainer into a
small bowl, discarding any particles. Whisk in sour cream. Yield: about 2
cups.

Southern Living

Posted to Bakery-Shoppe Digest V1 #495 by Perry Greene
on Jan 08, 1998