What could be better than this on a spring or summer morning? The only thing that could possibly make it better is to use raspberries instead. But that’s just me.
This is perfect for Easter morning, or a Sunday brunch. And it is so easy to put together.
Using croissants in place of regular bread gives it a nice texture. Adding coconut milk gives it a taste boost. The mixture of flavors is perfect.
I halve the recipe unless it’s a larger group, but really I should just make the full recipe because leftovers of this are DELICIOUS.
For the full recipe, use 10 medium croissants. Adjust according to how large the croissants are. It doesn’t have to be exact. And if you can, but them a couple of days early……non-fresh bread is a good thing when making bread pudding.
Cut all the croissants in half and keep aside enough tops to cover the top of the pudding.
Cover with the croissant tops.
Remove cling wrap and bake at 350 degrees for 35-40 minutes.
Serve warm or cold. Soooo good!
Strawberry Croissant Bread Pudding
Ingredients
- 10 medium croissants **a day or two old is best
- 1 cup strawberries, cut into rough chunks
- 8 large eggs
- 1 cup sugar
- ¼ cup brown sugar
- ¼ t salt
- 2 cups heavy cream **1 pint
- 1 14 ounce coconut milk
- 1 T vanilla
Instructions
- Slice croissants in half. Put aside enough tops to cover the pudding.
- Tear up the remaining croissants and spread on the bottom of a buttered 9×13 baking dish.
- Top with cut up strawberries.
- Arrange remaining croissant pieces on top.
- Whisk the eggsand then whisk in sugar and salt.
- Whisk in the cream, coconut milk and vanilla.
- Pour over bread and strawberries. Press down lightly.
- Cover with cling wrap and refrigerate for at least one hour. Overnight works great.
- Preheat oven to 350°.
- Remove cling wrap and bake for 35-40 minutes. Check at about 25-30 minutes to make sure to croissants are not over-browning. If so lay a piece of foil on top for remaining time.
- Serve warm or cold!
I want it, I love it, I want some more of it!!