There are a bazillion ways to make bread pudding, but I like this tropical take on it. I’ve never been a big fan because, what’s the point? You have bread, you have pudding, why would you put them together? But, Mr. Man is a big fan, and with the addition of ice cream and caramel sauce to kick it up a notch, I’ll have to admit it’s pretty darn good. Even people who swear they don’t like bread pudding love it.
8 cups day old French bread (one large loaf)
5 eggs
3 cups buttermilk
1-15 oz can cream of coconut (or one can condensed milk and 1/2 tsp coconut extract)
1 cup shredded coconut
1 cup pineapple preserves (I can usually only fine apricot/pineapple, which is just fine)
1/2 cup sugar
2 tsp cinnamon
Grease a 9 X 13 pan. Cut the bread into small cubes and put in the pan. Mix up the rest of the ingredients and pour over the top. Bake for 55-65 minutes at 350 degrees until it’s cooked through and the top is golden brown. Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.