| 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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