Ingredients for - Buttermilk Bread Pudding with Caramel Creme Fraiche
1.
8 cups cubed day-old French bread, crusts removed
3.
3 cups buttermilk
4.
1 can (15 ounces) cream of coconut
6.
1 cup pineapple preserves
11.
1/2 cup caramel ice cream topping
12.
1 tablespoon rum or 1 teaspoon rum extract
13.
Toasted sweetened shredded coconut, optional
How to cook deliciously - Buttermilk Bread Pudding with Caramel Creme Fraiche
1 . Stage
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.
2 . Stage
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.
Recipe information
Cooking:
20 min.
Servings per container:
1
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