Coconut Crunch Croissant Bread Pudding

Name: Coconut Crunch Croissant Bread Pudding
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp butter, softened; 118 milliliters flaked coconut; 473 milliliters cream of coconut; 12 miniature croissants, split; 118 milliliters chopped dried apricots; 4 eggs, lightly beaten; 118 milliliters chopped macadamia nuts; 1 teaspoon vanilla extract; 315 milliliters whole milk

Coconut Crunch Croissant Bread Pudding takes roughly 55 minutes from beginning to end. This recipe makes 12 servings with 568 calories, 8g of protein, and 30g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of croissants, coconut, apricots, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Croissant Bread Pudding, Croissant Bread Pudding, and Croissant Bread Pudding.

Instructions

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.

Ingredients you will need

Croissant

Apricot

Coconut

Butter

Equipment you will use

Baking Pan

Layer with croissant tops and remaining apricots and coconut.

Ingredients you will need

Croissant

Apricot

Coconut

In a large saucepan, combine cream of coconut and milk. Cook over medium heat until bubbles form around sides of pan.

Ingredients you will need

Cream Of Coconut

Milk

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Sauce Pan

Frying Pan

Whisk a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly.

Ingredients you will need

Egg

Milk

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Whisk

Frying Pan

Remove from the heat and stir in vanilla.

Ingredients you will need

Vanilla

Slowly ladle egg mixture over coconut.

Ingredients you will need

Coconut

Egg

Equipment you will use

Ladle

Let stand for 10-15 minutes or until croissants are softened.

Ingredients you will need

Croissant

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with nuts.

Ingredients you will need

Nuts

Equipment you will use

Oven

Bake 5-10 minutes longer or until a knife comes out clean.

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Oven

Knife

Serve warm.

Equipment

Ingredients

Servings:

1Tbsp

butter, softened 118milliliters

flaked coconut 473milliliters

cream of coconut 12

miniature croissants, split 118milliliters

chopped dried apricots 4

eggs, lightly beaten 118milliliters

chopped macadamia nuts 1teaspoon

vanilla extract 315milliliters

whole milk

Recommended wine: Madeira, Pedro Ximenez

Madeiran and Pedro Ximénez are great choices for Bread Pudding. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! The Azores Wine Company Verdelho O Original with a 4.6 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Azores Wine Company Verdelho O Original

Bright straw-yellow. Aromas of passionfruit, pineapple, sea spray and oyster shell on the nose. On the palate, vibrant and fresh with high toned tropical fruit held in balance by impressive mid-palate weight and breadth. Finishes long and clean, with the Azores’ tell-tale saline minerality running through the finish.What better food to eat with a wine from the islands than the bounty of the sea? Shellfish, oysters, grilled or fried fish are all excellent pairing ideas.