Here's a twist on a traditional holiday recipe. It starts with croissant pastries and ends with a sprinkling of coconut and chocolate chips.




  • Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract and salt.

  • 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.

  • Heat oven to 350°F. Remove baking sheet used as weight.

  • 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.

  • 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.

Nutrition Facts

398 calories; 27 g total fat; 212 mg cholesterol; 466 mg sodium. 31 g carbohydrates; 10 g protein;