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Coconut Crunch Croissant Bread Pudding

Total Time

Prep: 20 min. Bake: 35 min. + standing


12 servings

I'm a fan of coconut and bread pudding, so I thought, 'Why not combine them?" I was thrilled with the outcome. The recipe is especially good for holidays and gatherings because it travels well and is just delicious at room temperature. —Devon Delaney, Westport, Connecticut


  • 1 tablespoon butter, softened
  • 12 miniature croissants, split
  • 1/2 cup chopped dried apricots
  • 1/2 cup sweetened shredded coconut
  • 2 cups cream of coconut
  • 1-1/3 cups whole milk
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped macadamia nuts


  1. Grease the bottom and sides of a 13-in. x 9-in. baking dish with softened butter. Arrange croissant bottoms in the dish; sprinkle with half of the apricots and coconut. Layer with croissant tops and remaining apricots and coconut.
  2. In a large saucepan, combine cream of coconut and milk. Cook over medium heat until bubbles form around sides of pan. Whisk a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Remove from the heat and stir in vanilla.
  3. Slowly ladle egg mixture over coconut. Let stand for 10-15 minutes or until croissants are softened.
  4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with nuts. Bake 5-10 minutes longer or until a knife comes out clean. Serve warm.

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