Strawberry Coconut Croissant Bread Pudding
10 Kirkland Signature butter croissants
1 cup coarsely chopped fresh strawberries
1 cup sweetened shredded
8 large eggs
1 cup granulated sugar
Lightly butter a 13-by-9-inch baking pan.
Slice croissants in half horizontally. Reserve the top half of 8 croissants.
Tear the remaining croissants into bite-size pieces.
Place the torn croissant pieces in the prepared pan. Top with strawberries
and coconut. Use your fingers to toss the mixture together. Arrange the
8 croissant halves on top.
¼ cup packed light brown sugar
¼ teaspoon salt
2 cups heavy cream
1 14-ounce can coconut milk
1 tablespoon pure vanilla extract
In a large bowl, whisk eggs until thoroughly combined. Whisk in sugars and
salt. Then gradually whisk in cream, coconut milk and vanilla.
Pour the wet ingredients over the croissant mixture. Press the croissants into
the liquid to ensure that all the bread pieces are moistened. Cover with plastic
wrap and refrigerate for 1-3 hours.
When ready to bake, preheat oven to 350°F. Bring a kettle of water to a boil.
Place a pie dish on the lower oven rack and fill halfway with boiling water.
Uncover the chilled bread pudding and place on the center oven rack above
the pie dish. Bake until set, about 40-45 minutes. Check after 30 minutes,
and if the pudding is browning too much, cover with foil.
Serve warm or at room temperature. Makes 8-10 servings.