INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350° F.
Place the bread cubes in an 8-inch square baking dish that has been coated
with non-stick vegetable spray. In a medium-sized bowl, combine the eggs,
milk, 1 cup of cream of coconut, the pineapple, vanilla, cinnamon and
nutmeg; mix well. Pour over the bread cubes, making sure the bread is
completely moistened. Bake for 55 to 60 minutes, or until a wooden
toothpick inserted in the center comes out clean.
Meanwhile, in a small bowl, with an electric beater on medium speed,
combine the heavy cream and the remaining cream of coconut just until
stiff. Serve over warm bread pudding. Or, if you prefer, chill the pudding
and the topping until ready to serve, making the topping within 2 to 3
hours of serving; top just before serving.
NOTE: For a quicker topping, instead of beating the cream of coconut with
the heavy cream, just skip the heavy cream and mix the cream of coconut
with 2 cups frozen whipped topping that has been thawed.
Adapted from a recipe courtesy of Coco Lopez®.
Recipe by: Mr. Food®
Posted to MC-Recipe Digest V1 #873 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Oct 28, 1997

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