Bread Pudding With Rum Sauce Recipe

Directions:

1. Beat the cream cheese,add eggs,1 cup of the sugar,beat well until blended about 3minutes or so.
2. Stir in 1 and 3/4 cup milk,1/4 cup pineapple juice,1/2 cup crushed pineapple,1 cup coconut milk and 3 Tablespoon melted butter.
3. Stir in bread cubes.
4. Let set about 6 to 8 minutes.
5. Butter or spay a 13 x9 baking dish.
6. Pour bread mixture into dish.
7. Bake in preheated 350 degree oven for 35 minutes or until set.
8. Mix the pecan,coconut,and 3 Tablespoons melted butter together and sprinkle over baked pudding.
9. Bake for about 8 more minutes or until browned.
10. Stir 1/2 Cup Rum and 1/2 cup cream of coconut together,set aside
11. Place in heavy saucepan,1/2 cup sugar,cook over low heat and stir about 3 minutes until sugar is caramelized and becomes a light brown syrup.
12. Stir in the rum and cream of coconut mixture,cook and stir until sauce in thickened slightly.
13. Stir in the remaining 2 Tablespoons melted butter.
14. Cut the bread pudding into servings and serve it with the Rum sauce.