Pina Colada Bread Pudding(With Rum Sauce) - cooking recipe

Ingredients

1/4 c. butter or margarine
1 (16 oz.) can cream of coconut
Milk (added to cream of coconut to make 4 c. liquid)
6 c. Hawaiian Sweet Bread chunks
1/2 c. chopped pecans
1/2 c. coconut
2 eggs
1 (8 oz.) can crushed pineapple, drained (reserve juice)
2 tsp. vanilla extract
1/2 c. sugar

Preparation

Preheat oven to 350 degrees. Melt butter in 9x13x2 inch baking pan. Pour the combined cream of coconut and milk (4 cups total) over the bread. Stir in pecans and coconut. Combine eggs, pineapple, vanilla and sugar. Mix well and combine with bread mixture. Pour into baking pan. Bake for about an hour. Serve with Rum Sauce.