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
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 506 (60%)|
|Amt Per Serving||% DV|
|Total Fat 56.2g||75 %|
|Saturated Fat 42.1g||211 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 187.5mg||58 %|
|Sodium 861.5mg||30 %|
|Potassium 666mg||18 %|
|Total Carbohydrate 70.4g||21 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 65.2g|
|Protein 20.1g||29 %|
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Calories per serving: 848
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