I’ll be the first to admit that bread puddings are not really high on my list of dessert goodies; mainly because most bread puddings contain raisins which I am really not fond of (but both my girls and my husband love).
I do, however, adore both coconut and chocolate which both play a BIG part in this bread pudding recipe. I made this for a gathering last weekend and although I heard many protests about how people couldn’t eat another bite, half of this managed to disappear. The other half made a lovely breakfast.
The recipe is quite easy to make; don’t let the time scare you as it has to set for half an hour and bake for an hour and a half.
Makes: 12 servings Bake: 90 minutes
Stand: 30 minutes
Prep: 20 minutes
View Nutrition Facts
* 8 egg yolks
* 4 whole eggs
* 2-1/2 cups milk
* 1 can (13.5 ounces) coconut milk
* 1 cup sugar
* 1 teaspoon coconut extract
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 5 large croissant pastries
* 1 cup semisweet chocoalte chips
* 1 cup sweetened flake coconut
* 1 tablespoon confectioner’s sugar, for dusting, if desired
1. Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract and salt.
2. Coat a 2-1/2-quart baking dish with nonstick 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 30 minutes.
3. Heat oven to 350°F. Remove baking sheet used as weight.
4. Cover pudding loosely with foil. Place pudding pan in a larger pan on oven rack. Pour hot water into larger pan to reach depth of 1 inch.
5. Bake at 350°F for 1 hour. Remove foil; bake an additional 30 minutes or until temperature registers 160°F on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners’ sugar before serving.