Zutaten für Macadamia Nut Bread Pudding
- 8 croissants
- 4 large eggs
- 1 (12-ounce) can evaporated milk
- 1 (13.5-ounce) can full-fat coconut milk
- ¾ cup granulated sugar
- ½ cup water
- Coconut
- ½ cup chopped macadamia nuts
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Zubereitung von Macadamia Nut Bread Pudding
- Preheat oven to 300°F (150°C).
- Cut 8 croissants into 1-inch cubes and spread evenly across the bottom of a greased 9x13 inch baking pan.
- In a large bowl, whisk together 4 large eggs, 1 (12-ounce) can evaporated milk, 1 (13.5-ounce) can full-fat coconut milk, and ¾ cup granulated sugar until well combined.
- Gradually add ½ cup water to the egg mixture, whisking constantly until the mixture reaches a smooth, pourable custard consistency.
- Pour the custard mixture evenly over the croissant cubes, ensuring all pieces are moistened.
- Sprinkle ½ cup shredded sweetened coconut and ½ cup chopped macadamia nuts over the top.
- Bake for 1 hour and 15 minutes to 2 hours, or until the pudding is set and golden brown, and a knife inserted into the center comes out clean. If browning too quickly, tent loosely with foil.
- Let cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
221g
Fat
189g
Carbs
38g
