4 cups bread cubes 3 eggs 1 (15-ounce) can Coco Lopez® Cream of Coconut 2 cups Borden® or Meadow Gold® Milk 1 (8-ounce) can crushed pineapple, well drained 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Coconut Cream Sauce Preheat oven to 325°. In buttered 8-inch square baking dish, arrange bread cubes. In larger mixer bowl, beat eggs; add 1 cup cream of coconut and remaining ingredients except Coconut Cream Sauce. Mix well. Pour evenly over bread cubes, completely moistening bread. Bake 45 to 50 minutes or until knife inserted near center comes out clean. Cool. Serve warm with Coconut Cream Sauce. Refrigerate leftovers. Coconut Cream Sauce: In small mixer bowl, combine 1 cup (½ pint) Borden® or Meadow Gold® Whipping Cream and remaining ½ cup cream of coconut; beat only until stiff. Sauce can be held in refrigerator 2 to 3 hours. (Makes about 2 cups) |