Zutaten für Coconut Croissant Bread Pudding
- Plain Croissants
- 4 large eggs
- 1 cup heavy cream
- 1 cup full-fat coconut milk
- 2 tablespoons water
- Granulated Sugar
- Coconut
- ¼ cup chopped macadamia nuts
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Zubereitung von Coconut Croissant Bread Pudding
- Preheat oven to 300°F (150°C).
- Cut croissants into 1-inch cubes and spread evenly along the bottom of a greased 9x9 inch baking pan.
- In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1 cup coconut milk, ¾ cup granulated sugar, and 2 tablespoons water until well combined.
- Pour the custard mixture evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it absorb the custard.
- Let the bread pudding sit for at least 15 minutes, or up to 24 hours, in the refrigerator, allowing the bread to fully absorb the custard.
- Before baking, sprinkle generously with ½ cup shredded sweetened coconut and ¼ cup chopped macadamia nuts.
- Bake for 60-75 minutes, or until the pudding is set and golden brown, and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
109g
Fat
126g
Carbs
17g
