COCONUT CRUNCH CROISSANT BREAD PUDDING
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. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
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