Ingredients

  • 250g tub of smooth cream cheese
  • 1 cup (250ml) sugar
  • 4 eggs
  • 2 cups (500ml) of NESTLÉ IDEAL EVAPORATED MILK
  • 1x290g tin NESTLÉ CREAM
  • 3 tbsp (45ml) melted butter
  • 1 French bread loaf
  • ½ cup (125ml) desiccated coconut
  • ½ cup (125ml) pecans
  • 3 tbsp (45ml) melted butter

Method

  • Preheat oven to 350˚C. Grease a muffin tray and line with grease-proof paper.
  • Beat one 250g tub of smooth cream cheese at low speed with an electric mixer until smooth and creamy.
  • Add 1 cup (250ml) sugar and 4 eggs, and beat at medium speed for 2 minutes or until sugar dissolves.
  • Stir in 2 cups (500ml) of NESTLÉ IDEAL MILK, 1 x 290g tin NESTLÉ CREAM and 3 tbsp (45ml) melted butter.
  • Cut 1 French bread loaf into 3cm pieces.
  • Let the bread soak up the liquid for 5 minutes, then pour mixture into the prepared muffin tray. Bake for 35 minutes or until set.
  • Stir together ½ cup (125ml) desiccated coconut, ½ cup (125ml) pecans and 3 tbsp (45ml) melted butter.
  • Sprinkle coconut mixture over the pudding, and bake for a further 5-8 minutes or until browned. Serve with extra NESTLÉ IDEAL EVAPORATED MILK poured over the puddings.

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