BUTTERMILK BREAD PUDDING WITH CARAMEL CREME FRAICHE

Buttermilk Bread Pudding with Caramel Creme Fraiche image

This is simple and incredibly tasty. It always gets two thumbs up! Caribbean flavors shine in this homey recipe. Serve with coffee, and you might even try it for breakfast! -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Time 1h15m

Yield 15 servings (2 cups cream).

Number Of Ingredients 13

Ingredients

8 cups cubed day-old French bread, crusts removed
5 large eggs
3 cups buttermilk
1 can (15 ounces) cream of coconut
1 cup sweetened shredded coconut
1 cup pineapple preserves
1/2 cup sugar
1 teaspoon ground cinnamon
3/4 cup heavy whipping cream
1/2 cup sour cream
1/2 cup caramel ice cream topping
1 tablespoon rum or 1 teaspoon rum extract
Toasted sweetened shredded coconut, optional

Steps:

Place bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, buttermilk, cream of coconut, coconut, preserves, sugar and cinnamon. Pour mixture over bread cubes. Let stand for 15 minutes or until bread is softened. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean., In a large bowl, beat the cream, sour cream, caramel topping and rum until soft peaks form. Serve with warm or cooled bread pudding. Sprinkle with toasted coconut if desired.

Nutrition Facts : Calories 380 calories, Fat 15g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.