Coconut Caramel Chocolate Bread Pudding

Ingredients:

2 day old baguettes

6 large eggs

1 quart heavy cream

2 cups brown sugar

1/8 teaspoon salt

2 cups caramel

2 cups shredded sweetened coconut (reserve some for topping)

2 cups chocolate chips, melted

Method:

Cut bread into medium-size pieces and place in a 9" x 13" baking dish.

To make custard, mix together eggs, heavy cream, brown sugar and salt. Pour custard over the bread.

Layer the caramel, melted chocolate and coconut over the bread and repeat process until all ingredients are gone.

Cover with foil and bake for 45 minutes at 325 degrees. Then remove the foil and top with more coconut. Bake uncovered for an additional 15 minutes for a crispy topping.

Provided By: Chef Roxanne