Ingredients

• 4 cups fresh bread cubes (about 6 thick slices) (see Notes below)
• 3 eggs
• 1 1/2 cups milk
• 1 can (15 oz.) cream of coconut, divided (see Notes below)
• 1 cup crushed pineapple, well drained
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream

Instructions

1. Preheat the oven to 350 degrees F. Place the bread cubes in an 8-inch square baking dish that has been coated with butter.
2. In a medium-sized bowl, combine the eggs, milk, 1 cup cream of coconut, the pineapple, vanilla, cinnamon, and nutmeg; mix well. Pour over the bread cubes, making sure the bread is completely moistened.
3. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Meanwhile, in a small bowl, with an electric beater on medium speed, combine the heavy cream and the remaining cream of coconut just until stiff.
5. Serve over the warm bread pudding.

Notes

• I make this with my homemade whole wheat bread, and it is fabulous. I cut off the crusts before I cube the bread. It takes about half a loaf.
• I found the cream of coconut (brand name Coco López) in the drink mixers section of the grocery store.
• Leftovers keep well in the fridge. Just reheat the bread pudding in the microwave and top with the sauce before serving.