Coconut croissant pudding

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.
Ingredients
  • 1 cup walnuts
  • 3-4 medjool dates (my fav)
  • pinch of sea salt
  • Blend in a processor until syou got mall 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.
  • 2 croissants, chopped, toasted in the oven for 5 minutes
  • walnut/date mixture above
  • 1/2 cup sweetened coconut flakes
  • 3 eggs
  • 1/2 cup sugar
  • 1.5 cup coconut milk
  • 1 teaspoon vanilla
Instructions
  1. Combine toasted croissant, walnut/ date mixture and coconut flakes.
  2. 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.
  3. 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.