Someone sent this recipe to me today and I wanted to share it - I have not made it yet but it looks really good to me - this looks like a good addition to Thanksgiving and/or Christmas dinner.
Coconut Croissant Bread Pudding
8 Egg Yolks
4 Whole Eggs
2 1/2 Cups of milk
1 Can (13 1/2 oz.) Coconut milk
1 Cup of Sugar
1 teaspoon Coconut extract
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
5 Large Croissant Pastries
1 Cup Semi-sweet Chocolate Chips
1 Cup Sweetened Flaked Coconut
1 tablespoon confectioners’ sugar, for dusting if desired
Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract, and salt.
Coat a 2 1/2 quart casserole baking dish with non-stick cooking spray. Cut croissants in half horizontally. Place bottom halves, cut side up, in prepared pan. Sprinkle with chocolate chips, and coconut. Cover with top halves of croissants, cut side down.
Pour egg mixture over top. Top with baking sheet weighed down with cans, so croissants get pressed down and submerged in liquid. Let stand for 30 minutes.
Heat oven to 350 degrees. Remove baking sheet used as weight.
Cover pudding loosely with foil. Place pudding pan in a larger pan on oven rack. Pour hot water into larger pan to reach a depth of 1 inch.
Bake at 350 degrees for 1 hour. Remove foil bake an additional 30 minutes or until temp. reaches 160 degrees, on an instant read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners’ sugar before serving.
Coconut Croissant Bread Pudding
8 Egg Yolks
4 Whole Eggs
2 1/2 Cups of milk
1 Can (13 1/2 oz.) Coconut milk
1 Cup of Sugar
1 teaspoon Coconut extract
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
5 Large Croissant Pastries
1 Cup Semi-sweet Chocolate Chips
1 Cup Sweetened Flaked Coconut
1 tablespoon confectioners’ sugar, for dusting if desired
Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract, and salt.
Coat a 2 1/2 quart casserole baking dish with non-stick cooking spray. Cut croissants in half horizontally. Place bottom halves, cut side up, in prepared pan. Sprinkle with chocolate chips, and coconut. Cover with top halves of croissants, cut side down.
Pour egg mixture over top. Top with baking sheet weighed down with cans, so croissants get pressed down and submerged in liquid. Let stand for 30 minutes.
Heat oven to 350 degrees. Remove baking sheet used as weight.
Cover pudding loosely with foil. Place pudding pan in a larger pan on oven rack. Pour hot water into larger pan to reach a depth of 1 inch.
Bake at 350 degrees for 1 hour. Remove foil bake an additional 30 minutes or until temp. reaches 160 degrees, on an instant read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners’ sugar before serving.