Pina Colada Bread Pudding

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8 slices Sandwich bread
2 3-oz pk cream cheese; softened
6 lg Eggs
1 c milk
1 8-oz ct sour cream
2 8-oz cn crushed pineapple
1 c Cream of coconut
1 Firmly packed c light brown

Original recipe makes 1



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

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