Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill.
1 (8 oz) package Philadelphia Cream Cheese, softened
1 cup Domino Granulated Sugar
4 large eggs
2 cups half and half
1 cup canned cream of coconut
6 Tbsp butter, melted and divided
1 16 oz french bread loaf, crust removed, cut into 1 inch cubes
Vegetable cooking spray
½ cup sweetened flaked coconut
½ cup chopped pecans or walnuts
1 bottle caramel topping as needed per serving
Preheat oven to 350 degrees
Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes and until sugar is dissolved. Stir in 2 cups half and half, 1 cup of cream of coconut, and 3 TBSP melted butter. Stir in bread cubes. Let stand 5 minutes.
Coat a 13 X 9 inch baking dish with cooking spray. Pour bread mixture into dish.
Bake at 350 degrees for 35 minutes or until set.
Stir together flaked coconut, walnuts or pecans, and 3 TBSP melted butter. Sprinkle coconut mixture over baked pudding, and bake 5-8 more minutes or until browned.
Cut bread pudding into 8 to 10 servings, and serve with caramel topping.
Enter your email address to subscribe to this Blog