| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 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 |
| 1 | c | Cream of coconut |
| 1 | Container; (8 oz) sour cream |
INSTRUCTIONS
COCONUT SAUCE 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 <palgreen@hiwaay.net> on Jan 08, 1998
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