COCONUT BREAD PUDDING
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
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
CHOCOLATE CROISSANT BREAD PUDDING
I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.
Provided by MichelleD
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
- Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
- Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
- Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g
CHOCOLATE CROISSANT BREAD PUDDING
This bread pudding is warm, chocolatey and one of the easiest-ever breakfasts/desserts to make. Simply soak chocolate croissants in a vanilla custard, then bake them off until warmed throughout. You can serve the bread pudding with a dusting of confectioners' sugar or top with fresh fruit, whipped cream--or my personal favorite, a big ol' scoop of vanilla ice cream. Feel free to get creative with different extracts in the custard: swap in vanilla-bourbon, almond, or even coconut for a tropical touch.
Provided by Kelly Senyei
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with the butter and set aside.
- In a large bowl, whisk together the eggs, milk, cream, vanilla extract and sugar. Add the croissants and fold in until the croissants have absorbed the custard.
- Transfer the croissants along with the custard to the prepared baking dish. Bake until the custard is fully cooked and the tops of the croissants begin to crisp slightly, about 30 minutes.
- Remove the bread pudding from the oven and serve warm with your desired accompaniments.
CROISSANT BREAD PUDDING
One of the best dessert I have ever made! This custardy creation was the perfect finale for a Cajun themed dinner. Eat it while it's hot but be warned - you won't be able to stop!!! Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a 9x13 baking dish with cooking spray or rub with butter.
- Place croissant cubes in the bottom of pan.
- Sprinkle cubes with pecan pieces.
- In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
- Cover with foil and refrigerate for 1-3 hours.
- Preheat oven to 350°F.
- Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
- Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.
CROISSANT PUDDING
Serve this decadent pudding as a sweet brunch dish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Lightly butter a small oval (or other shallow 1 1/2- to 2-quart) baking dish; set aside.
- In a large bowl, whisk together eggs, sugar, milk, and salt until combined. Add croissants; toss to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish; smooth top with a spatula. Scatter with almonds.
- Bake until pudding has puffed up and a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool at least 10 minutes before serving with whipped cream, if desired.
COCONUT CROISSANT BREAD PUDDING
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
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
CHOCOLATE CROISSANT BREAD PUDDING
Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I've ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.
Provided by Katie Lee Biegel
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
- In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.
CROISSANT CHOCOLATE PUDDING
Provided by Bryan Miller And Pierre Franey
Categories dessert
Time 25m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Place the croissant pieces on a baking sheet and toast until just golden. Remove and set aside. Reduce oven to 250 degrees.
- Combine the cream and vanilla bean in a pot. Heat to just below the boiling point (about 185 degrees) -- the cream should be foaming but not boiling. Remove immediately from heat.
- In a bowl, stir the egg yolks and the sugar with a spatula, scraping the bottom of the bowl, until the mixture is lemon colored.
- Stir the milk mixture into the egg mixture. Put the combined liquid into a clean pot and bring to about 185 degrees, stirring and scraping the bottom to reheat (do not boil). Strain through cheesecloth.
- Arrange the lightly toasted croissant pieces in 6 ovenproof soup bowls. Cut the chocolate squares in half and distribute the pieces over the croissants. Spoon the hot custard mixture over them. Cover the bowls tightly with plastic wrap. Place them in a roasting pan holding enough water to cover the bottom. Bake for 15 minutes. Before removing plastic wrap, pierce it with a toothpick to let out the steam.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 46 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 27 grams, Sodium 104 milligrams, Sugar 36 grams
CHOCOLATE CROISSANT BREAD PUDDING
I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 270 calories, Fat 12g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
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