COCONUT CROISSANT PUDDING
We all know, baking is soooooo not my favorite activity. Bread pudding is fast and easy. Even I can manage. For a bread pudding you can use either croissants, or a good brioche bread loaf, whichever you got. Then all you need to do is whisk some eggs with some cream, sugar, and vanilla pour over your bread and bake. EEEEEEASY. For this recipe we are going to replace the cream with coconut milk, but you could use either. We will also toss in some walnuts and dates, but you could use currants, dried cranberries, anything you find in the pantry. We served the bread puddings with a basic caramel sauce, and some coconut sorbet.
coconut croissant pudding
Servings: 4 people
Equipment
- muffin tin
Ingredients
- 1 cup walnuts raw
- 8 each Medjool dates my faves
- pinch sea salt
- 1/2 cup sweetened coconut flakes
- 4 each eggs
- 1/2 cup sugar white, brown, raw your preference
- 3 cup coconut milk
- 2 tsp vanilla
- 4 each croissants toasted and torn or cut into pieces
Instructions
- Blend in a processor walnuts and dates, until you got small sticky crumbs. If you wanted to make a very smart raw tart, this is how you make a raw pastry crust. Just press into your tart pan and chill, and pour in your raw filling of choice.
- preheat oven to 350 degrees, spray 2.5 quart baking dish with cooking spray
- Combine torn or cut toasted croissant, walnut/ date mixture and coconut flakes.
- In a separate bowl combine eggs, sugar and coconut milk, whisk and pour over the croissant mixture. Pour into muffin tins or a baking pan.
- Bake in a pre heated 375 degree oven until done, which really depends on if you have put it into a mini muffin tin, or a large container, so anywhere from 20 to 40 minutes. Check it.
- serve with whipped heavy cream or coconut cream
Photo and Food Styling by Mimi Newman