Coconut Cream Bread Pudding.

I go through my Southern Living magazines and tear out the ideas that look interesting or may be an option at some point in the future. I found this one in the 2007 Cook-Off winners. I'm not even a big fan of bread pudding, but this one looks worth the effort.

Coconut-Cream Bread Pudding

1 (8-oz.) package PHILADELPHIA Cream Cheese, softened
1 1/2 cups DOMINO Granulated Sugar, divided
4 large eggs
2 1/2 cups milk, at room temperature and divided
1 (15-oz.) can cream of coconut, divided
8 tablespoons butter, melted and divided
1 (8-oz.) French bread loaf, cut into 1-inch cubes
Vegetable cooking spray
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans

Preheat oven to 350°.
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 or until sugar is dissolved. Stir in 2 cups milk, 1 cup 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° for 35 minutes or until set.

Stir together flaked coconut, pecans, and 3 Tbsp. melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.

Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.

Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 Tbsp. melted butter.

Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.