"Ocean's Twelve" Bread Pudding Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine brown sugar, white sugar, butter or margarine, egg, 1 teaspoon of vanilla, 1/4 cup of milk, and 1/4 cup of flour. Stir just until blended. Stir in the milk and 1/4 cup of flour. Stir until well blended.

Prepare the rest of the ingredients: milk, 3 eggs, 1 teaspoon vanilla extract, 1/4 cup of milk, and 1/4 cup of flour. Stir into the milk mixture, then stir in the remaining flour, 1/2 cup of flour, 1/2 cup of milk, 1/4 cup of salt, 1/4 cup of sugar, 1/2 cup of sunflower seeds, and 1/2 cup sunflower seeds.

Heat oven to 350 degrees F (175 degrees C). Line four 9x5 inch loaf pans with foil.

Divide batter evenly among prepared pans. Bake for 40 to 45 minutes. Cool 10 minutes before removing from pan. Cool completely before removing foil.

To make the filling: In a small mixing bowl, combine 1/2 cup of cream cheese, 1/2 teaspoon of vanilla, 1 teaspoon cream of coconut, 1/2 cup sunflower seeds, 1/2 cup walnuts, 1/2 cup cranberries

In a medium bowl, mix cream cheese, 1/2 teaspoon of vanilla, 1/2 cup sunflower seeds, 1/2 cup walnuts, and cranberries. Heat oil in a medium saucepan over low heat. Stir in 1/2 cup cranberries; remove from heat. In a large bowl, beat cream cheese, 1/2 teaspoon of vanilla, 1/2 cup sunflower seeds, and 1/2 cup walnuts for 10 minutes. Filling: In a medium saucepan, stir together 1/2 cup cranberries, 1/2 cup walnuts, and cream cheese. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat. Stir in 1/2 cup cranberries, 1/2 cup walnuts, and 1/2 cup cranberries. Cool completely. Store, covered, at room temperature.