Coconut Cream Bread Pudding

Coconut Cream Bread Pudding 1 (8 oz) package Philadelphia Cream Cheese, softened 1 cup Domino Granulated Sugar 4 large eggs 2 cups half and half 1 cup canned cream of coconut 6 Tbsp butter, melted and divided 1 16 oz french bread loaf, crust removed, cut into 1 inch cubes Vegetable cooking spray 1/2 cup sweetened flaked coconut 1/2 cup chopped pecans or walnuts 1 bottle caramel topping as needed per serving Preheat oven to 350 degrees Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes and until sugar is dissolved. Stir in 2 cups half and half, 1 cup of cream of coconut, and 3 TBSP melted butter. Stir in bread cubes. Let stand 5 minutes. Coat a 13 X 9 inch baking dish with cooking spray. Pour bread mixture into dish. Bake at 350 degrees for 35 minutes or until set. Stir together flaked coconut, walnuts or pecans, and 3 TBSP melted butter. Sprinkle coconut mixture over baked pudding, and bake 5-8 more minutes or until browned. Cut bread pudding into 8 to 10 servings, and serve with caramel topping.