Piña Colada Bread Pudding

1 (10 oz.) day old French bread, crumbled or 6-8 cup any type bread
4 cups milk
1-1/2 cups crushed pineapple
8 TBS butter, melted
1-1/2 cups coconut
1-1/2 cups chopped pecans
2 cups piña colada mix
2 TBS vanilla
2 tsp nutmeg
2 TBS cinnamon
2 cups sugar
3 eggs

Combine all ingredients except bread. Mixture should be moist but not soupy. Fold bread into mixture and mix well. Pour into buttered 9 x 12 inch or larger baking dish.

Place in cold oven. Bake at 350ºF for 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce. The piña colada mix acts as a thickened agent or binder. Serves 18-20.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.