Ingredients
8 cups cubed day-old French bread, crusts removed5 large eggs3 cups buttermilk1 can (15 ounces) cream of coconut1 cup sweetened shredded coconut1 cup pineapple preserves1/2 cup sugar1 teaspoon ground cinnamon3/4 cup heavy whipping cream1/2 cup sour cream1/2 cup caramel ice cream topping1 tablespoon rum or 1 teaspoon rum extractToasted sweetened shredded coconut, optional
Preparation
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.
