Coconut Crunch Croissant Bread Pudding Recipes

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COCONUT CROISSANT BREAD PUDDING



Coconut Croissant Bread Pudding image

My new favorite desserts are bread puddings made with croissants. Not low fat but rich and satisfying. As with any bread pudding, the mixture can sit up to 24 hours before baking.

Provided by KelBel

Categories     Quick Breads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

6 plain croissants, preferably day old
3 eggs
1 cup light cream
1 cup coconut milk
1 cup water
1/2 cup granulated sugar
1/2 cup coconut, shredded
1/2 cup macadamia nuts, chopped

Steps:

  • Preheat oven to 300 degrees F.
  • Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
  • Mix eggs, light cream, coconut milk, sugar and water until well combined.
  • Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
  • Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.

Nutrition Facts : Calories 632.3, Fat 44, SaturatedFat 25.4, Cholesterol 170.3, Sodium 503.7, Carbohydrate 51.8, Fiber 4.7, Sugar 27.4, Protein 11.6

THROWDOWN'S CHOCOLATE-COCONUT BREAD PUDDING WITH PASSION FRUIT SAUCE



Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce image

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 9 servings

Number Of Ingredients 22

6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar

Steps:

  • For the Ganache:
  • In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
  • For the Bread Pudding:
  • Preheat oven to 325 degrees F.
  • Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
  • Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
  • In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
  • Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
  • Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
  • Preheat the oven to 325 degrees F.
  • Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
  • Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
  • For the Passion Fruit Sauce:
  • Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
  • For the anglaise:
  • Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
  • Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.

COCONUT BREAD PUDDING



Coconut Bread Pudding image

Laurent Torondel, the chef of BLT Steak and BLT Fish, developed this recipe for tropical bread pudding. It's rich and luxurious, but quite easy to assemble. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few minutes to achieve a crackly-brown top.

Provided by Dana Bowen

Categories     breads, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 6

6 large eggs
1 1/8 cups sugar, more for topping dish
2 cups heavy cream
1 13 1/2-ounce can coconut milk
2 tablespoons dark rum
10 slices challah or brioche, 1/3.-inch thick

Steps:

  • In bowl of an electric mixer fitted with a whisk attachment, combine eggs and 1 1/8 cups sugar. Mix until smooth. In a small pan, bring cream to a boil. With mixer running at medium-low speed, slowly add hot cream. Add coconut milk and rum, and mix again just until smooth. Allow mixture to rest at room temperature for one hour.
  • Heat oven to 350 degrees. Fill a kettle with water and place over high heat to bring to a boil. In an 8 1/2-by-12-inch baking dish, arrange challah slices so they overlap in two columns. Pour custard evenly over top, and press down lightly with a spatula. Place dish in a large, deep pan, like a roasting pan. Carefully pour in boiling water so that it comes about halfway up the sides of baking dish. Bake until custard is set but not too firm, 30 to 35 minutes.
  • Sprinkle liberally with sugar, and caramelize it with a kitchen torch or by placing it under a broiler for 2 to 3 minutes. Serve, scooping out individual portions.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 25 grams, Sodium 272 milligrams, Sugar 31 grams, TransFat 0 grams

CHOCOLATE BREAD PUDDING WITH COCONUT



Chocolate Bread Pudding with Coconut image

Nothing was wasted on the farm where I grew up in southwest Nebraska-this pudding was made from stale bread. My father loved chocolate, so if we weren't having this dessert, we'd have homemade chocolate ice cream or chocolate cake!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 10

1/4 cup butter, cubed
2 cups whole milk
3 tablespoons baking cocoa
4-1/2 cups cubed day-old bread (about 9 slices)
1 cup sweetened shredded coconut, divided
3/4 cup sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
Whipped cream and grated chocolate, optional

Steps:

  • In a large saucepan, heat butter and milk until butter is melted; stir in cocoa. Remove from the heat and set aside. Toss bread and 3/4 cup coconut; place in a greased 1-1/2-qt. shallow baking dish. Add sugar, eggs, vanilla and salt to milk mixture; mix well. Pour over the bread. Sprinkle with the remaining coconut. Place baking dish in a 13x9-in. pan in oven; add 1 in. of water to pan. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm or cold; if desired, garnish with whipped cream and grated chocolate.

Nutrition Facts :

CROISSANT BREAD PUDDING



Croissant Bread Pudding image

This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!

Provided by SweetPea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 14

Number Of Ingredients 14

1 cup chopped pecans
10 large croissants, torn into pieces
4 cups milk
3 large eggs, slightly beaten
2 cups white sugar
1 ½ tablespoons vanilla extract
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk chocolate chips
1 cup toffee baking bits
1 cup white sugar
½ cup half-and-half
4 tablespoons butter
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Place pecans on a baking sheet.
  • Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
  • Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
  • Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
  • While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
  • Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
  • Remove bread pudding from oven and serve warm with custard sauce.

Nutrition Facts : Calories 677.7 calories, Carbohydrate 87.3 g, Cholesterol 107.4 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 15.9 g, Sodium 530.8 mg, Sugar 58.5 g

COCONUT BREAD PUDDING



Coconut Bread Pudding image

The classic bread pudding is enhanced with coconut flakes and coconut milk.

Provided by Yoda

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 tablespoons butter
⅓ cup confectioners' sugar
1 cup white sugar
4 eggs
1 egg yolk
2 (14 ounce) cans coconut milk
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons coconut extract
1 ½ cups flaked coconut, divided
½ cup fresh coconut
1 (1 pound) loaf French bread, cut into 1 inch cubes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
  • In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
  • Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 48.8 g, Cholesterol 84.2 mg, Fat 22.3 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 17.9 g, Sodium 364.4 mg, Sugar 24.8 g

COCONUT BREAD PUDDING



Coconut Bread Pudding image

This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h40m

Number Of Ingredients 10

Butter, for baking dishes
1 loaf white country bread (1 pound), cut into 1-inch cubes (about 12 cups)
4 large eggs
3/4 cup granulated sugar
1 can (13.5 ounces) coconut milk
2 cups whole milk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
  • Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
  • Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.

COCONUT CRUNCH PUDDING PARFAITS



Coconut Crunch Pudding Parfaits image

Delicious and not too sweet. You may use spelt flour as an alternative to wheat, and honey and sucanat instead of sugar. Instructions are long, but not too difficult.

Provided by Bobbiann

Categories     Dessert

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour or 1/2 cup light spelt flour
2 tablespoons brown sugar, packed or 2 tablespoons sucanat
1/4 cup hard margarine or 1/4 cup butter, chilled
1/2 cup flaked coconut
1 1/3 cups milk
2 tablespoons flour or 2 tablespoons light spelt flour
2 tablespoons cornstarch
1/3 cup granulated sugar or 1/4 cup honey
1/4 teaspoon salt
2/3 cup half-and-half cream (blend, in Canada)
2 large egg yolks, fork-beaten
2 teaspoons hard margarine or 2 teaspoons butter
1/2 cup flaked coconut
2 teaspoons coconut flavoring or 1 teaspoon vanilla

Steps:

  • Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
  • Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
  • Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
  • Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
  • Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
  • Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
  • Layer custard and crunch several times in parfait glasses, ending with crunch.

Nutrition Facts : Calories 514.6, Fat 29.3, SaturatedFat 13.2, Cholesterol 131.2, Sodium 411.7, Carbohydrate 56.7, Fiber 1.4, Sugar 31.4, Protein 8

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From tastetheislandstv.com
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Top Asked Questions

How to make Croissant bread pudding?
How to make croissant bread pudding. Cut your croissants in half using a bread knife and place them in an oven safe baking dish. In a large bowl, whisk milk, vanilla, sugar and eggs. Pour this milk mixture over the croissants and add some chocolate chips. Let it sit for one to two hours.
How to make coconut bread pudding?
Whisk together powdered sugar and coconut milk and drizzle on the top. Top it off with fresh strawberries and coconut flakes for the perfect finishing touch. Coconut Bread Pudding is an easy to make bread pudding that has a delicious and sweet coconut flavor.
How to make bread pudding from scratch?
In a large bowl, whisk milk, vanilla, sugar and eggs very well. Pour the milk mixture over the croissants and top with chocolate chips. Refrigerate the bread pudding for at least two hours. Preheat the oven to 350F.
How do you make the best croissants with milk?
Cut your croissants in half using a bread knife and place them in an oven safe baking dish. In a large bowl, whisk milk, vanilla, sugar and eggs. Pour this milk mixture over the croissants and add some chocolate chips. Let it sit for one to two hours.

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