Strawberry Croissant Bread Pudding
A light and delicious dish for breakfast, brunch or dessert! @mostdeliciouslife.com
Ingredients
- 10 medium croissants (or 15-17 minis) **a day or two old is best
- 1½ cup strawberries, cut into rough chunks
- 8 large eggs
- 1 cup sugar
- ¼ cup brown sugar
- ¼ tsp 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 9x13 baking dish.
- Top with cut up strawberries.
- Arrange remaining croissant pieces on top.
- Whisk the eggs and stir in the sugars.
- Add the cream, coconut milk and vanilla and whisk until well mixed.
- Pour over bread and strawberries. Press down on the halved croissants so that they soak up some of the egg mixture.
- Cover with cling wrap and refrigerate for at least one hour. Overnight works great.
- Preheat oven to 350°.
- Remove cling wrap and bake for 40-50 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!