Coconut Croissant Bread Pudding

Coconut Croissant Bread Pudding
Here's a twist on a traditional holiday recipe. It starts with croissant pastries and ends with a sprinkling of coconut and chocolate chips.
Makes 12
Prep 20 m
Bake 90 m
Stand 30 m



  1. 1 of 5 Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract and salt.
  2. 2 of 5 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. 3 of 5 Heat oven to 350 degrees F. Remove baking sheet used as weight.
  4. 4 of 5 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. 5 of 5 Bake at 350 degrees F for 1 hour. Remove foil; bake an additional 30 minutes or until temperature registers 160 degrees F on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners' sugar before serving.
Nutrition Information for Coconut Croissant Bread Pudding
Servings Per Recipe: 12
Per Serving: 2 g fiber, 10 g pro., 398 kcal cal., 466 mg sodium, 15 g sat. fat, 212 mg chol., 27 g Fat, total, 31 g carb.