Buttermilk Bread Pudding with Caramel Creme Fraiche Recipe

5 1 2
Buttermilk Bread Pudding with Caramel Creme Fraiche Recipe
Buttermilk Bread Pudding with Caramel Creme Fraiche Recipe photo by Taste of Home
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Buttermilk Bread Pudding with Caramel Creme Fraiche Recipe

Read Reviews
5 1 2
Publisher Photo
“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, NC
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 55 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 55 min.

Ingredients

  • 8 cups cubed day-old French bread, crusts removed
  • 5 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

Directions

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. Yield: 15 servings (2 cups cream).
Originally published as Buttermilk Bread Pudding with Caramel Creme Fraiche in Simple & Delicious January/February 2010, p52

Nutritional Facts

1 each: 380 calories, 15g fat (11g saturated fat), 94mg cholesterol, 210mg sodium, 56g carbohydrate (42g sugars, 1g fiber), 6g protein.

  • 8 cups cubed day-old French bread, crusts removed
  • 5 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
  1. 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. 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. Yield: 15 servings (2 cups cream).
Originally published as Buttermilk Bread Pudding with Caramel Creme Fraiche in Simple & Delicious January/February 2010, p52

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Reviews forButtermilk Bread Pudding with Caramel Creme Fraiche

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royjane User ID: 2242733 187088
Reviewed Jun. 12, 2010

"I would leave out the rum. It was very good."

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