Best Coconut Croissant Bread Pudding Recipes

COCONUT CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
• Mix eggs, light cream, coconut milk, sugar and water until well combined.
• Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
• Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.

COCONUT CRUNCH CROISSANT BREAD PUDDING

Steps:

• 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., 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., Slowly ladle egg mixture over coconut. Let stand for 10-15 minutes or until croissants are softened., 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.

COCONUT CROISSANT BREAD PUDDING

Steps:

• 1. Before I give the "regular" directions, let me add: I get the HUGE croissants at Sam's Club Bakery and use as many as needed to fill an 11 x 17 inch baking dish. I also use the Hershey's Special Dark chocolate bars, chopped, instead of chocolate chips. And, I have been known to put a little extra coconut in. This is very rich and decadent. I have never felt the need to dust it with confectioners sugar! I hope you enjoy!
• 2. Whisk together egg yolks, whole eggs, milk, coconut milk, sugar, coconut extract, vanilla and salt.
• 3. Coat a 2 1/2 qt baking dish with cooking spray. Cut croissants in half horizontally. Place bottom halves, cut-side up, in prepared dish. Sprinkle with chocolate chips and coconut. Cover with top halves of croissants, cut-side down. Pour egg mixture over top. (Before next step, I place waxed paper or plastic wrap over the croissants.) Top with baking sheet weighed down with cans so croissants get pressed into and submerged in liquid. Let stand for 30 minutes.
• 4. Heat oven to 350 degrees. Remove baking sheet used as weight (and waxed paper/plastic wrap if used). Cover pudding loosely with foil. Place pudding pan in a larger pan on oven rack. Pour hot water into larger pan to fill to a depth of 1 inch.
• 5. Bake at 350 degrees for 1 hour. Remove foil' bake an additional 30 minutes or until temperature registers 160 degrees on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners sugar before serving, if desired.