Coconut Crunch Croissant Bread Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
I'm a fan of coconut and bread pudding, so I thought, 'Why not combine them? I was thrilled with the outcome. The recipe is especially good for holidays and gatherings because it travels well and is just delicious at room temperature. âDevon Delaney, Westport, Connecticut Ingredients:
1 tablespoon butter, softened |
12 miniature croissants, split |
1/2 cup chopped dried apricots |
1/2 cup flaked coconut |
2 cups cream of coconut |
1-1/3 cups whole milk |
4 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/2 cup chopped macadamia nuts |
Directions:
1. Grease the bottom and sides of a 13-in. x 9-in. baking dish with softened butter. Arrange croissant bottoms in the dish; sprinkle with half of the apricots and coconut. Layer with croissant tops and remaining apricots and coconut.
2. In a large saucepan, combine cream of coconut and milk. Cook over medium heat until bubbles form around sides of pan. Whisk a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Remove from the heat and stir in vanilla.
3. Slowly ladle egg mixture over coconut. Let stand for 10-15 minutes or until croissants are softened.
4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with nuts. Bake 5-10 minutes longer or until a knife comes out clean. Serve warm. Yield: 12 servings.
|
|