Try this Strawberry coconut croissant bread pudding recipe, or contribute your own.
Suggest a better descriptionLightly butter a 13 x 9 baking pan
Slice croissants in half horizontally. Reserve 8 croissants.
Tear the remaining croissants into bite size pieces
Place the torn croissants in to the prepared pan. Top with strawberries and coconut. Use your fingers to toss the mixture together. Arrange the 8 croissant tops on top
In a large bowl, wish eggs until thoroughly combined. Whisk in sugars and salt. Then gradually whisk in cream, coconut milk and vanilla.
Pour the wet ingredients over the croissant mixture. Press the croissants into the liquid to ensure the bread pieces are moistened. Cover with plastic wrap and refrigerate for 1-3 hours
When ready to bake, preheat oven to 350 F. Bring a kettle of water to a boil. Place a pie dish on the lower oven rack and fill halfway with the boiling water
Uncover the chilled bread pudding and place on the center oven rack above the pie dish. Bake until set, about 40-45 minuets. Check after 30 minuets if the pudding is browning too much, cover with foil.
Serve warm or at room temperature. Makes 8-10 servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 405 | ||
Calories from Fat: 284 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 463.8mg | 143 % | |
Sodium 161.7mg | 6 % | |
Potassium 309mg | 8 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 17.5g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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