Bread Pudding

Joe Cahn's Pina Colada Bread Pudding

• 6 to 8 cups broken pieces stale french bread
• 2 cups milk
• 2 cups cream of coconut
• 2 cups sugar
• ½ cup butter, melted
• 3 eggs
• 2 tbsp vanilla
• 1 cup well drained canned crushed pineapple
• 1 cup shredded unsweetened coconut
• 1 cup chopped pecans
• 1 tsp ground cinnamon
• 1 tsp
• Rum Sauce

1. Combine all ingredients in a large bowl. Blend well and let stand for 10 minutes. Mixture should be moist but not soupy.
2. Pour into greased 3 quart baking dish and bake on middle oven rack at 350° degrees for 70 to 75 minute or until top is golden brown.
3. Serve warm with rum sauce.

Joe Cahn's Oreo Bread Pudding Cake

• 2 pounds oreo cookies
• 10 cups stale french bread, cut into 1" pieces (about ½ loaf)
• 2 cups whipping cream
• 2 cups sugar
• ½ pound butter, melted
• 5 eggs
• 2 tbsp vanilla
• 1 cup chopped pecans (optional)
• 2-3 cups milk

1. Separate cookie halves, scrape off filling and set filling aside.
2. Break cookies into small pieces and combine with bread, cream, sugar, butter, eggs, vanilla, and nuts. Blend well.
3. Add enough milk to make a moist pudding. Divide mixuter evenly between 2 greased 9" round cake pans.
4. Bake at 350° degrees for 1 hour or until crust begins to form.
5. Cool and remove puddings from pans. Spread reserved cookie filling over top of one pudding and top with second.
6. Cut into wedges to serve.

Note: Serve with warm cream if desired.