Yield: 4 Servings
Measure | Ingredient |
---|---|
4 cups | Fresh bread cubes |
3 \N | Eggs |
1½ cup | Milk |
15 ounces | Cream of coconut, divided |
8 ounces | Crushed pineapple, well drained |
1 teaspoon | Vanilla extract |
¼ teaspoon | Ground cinnamon |
¼ teaspoon | Ground nutmeg |
1 cup | Heavy cream |
======================================================= ============== ==== == Preheat the oven to 350°F. Place the bread cubes in an 8-inch square baking dish that has been coated with nonstick vegetable spray. In a medium-sized bowl, combine the eggs, milk, 1 cup cream of coconut, the pineapple, vanilla, cinnamon, and nutmeg; mix NOTE: For a quicker topping, instead of beating the cream of coconut with heavy cream, just skip the heavy cream and mix the cream of coconut with 2 cups frozen whipped topping that has been thawed.