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6 Large croissants
3 Whole extra large eggs
5 Egg yolks
1 Cup Sugar
4 Cup Half and half milk
1 Cup Coconut milk
1 Tblsp Pure vanilla
1 Tblsp Grand Marnier or Cointreau (Orange liquior)
1/4 Cup Craisins
1/4 Cup Shredded coconut
In a large mixing bowl combine eggs and sugar together first, add the milk, coconut milk, vanilla, and orange liquior and mix until well blended.
In a half size steam aluminum pan split open the croissants and lay the first layer cut side up. Sprinkle the craisins and the shredded coconut on the croissants in the pan. Strain the wet mixture through a fine strainer and place half of the mixture on the croissants in the pan. Place the other half of the croissants in the pan with the cut side down. Pour the remainder of the wet mixture onto the croissants in the pan. Press down slightly onto the croissants to help soak the croissants and cover with a piece of aluminum foil.
Preheat the oven to 350 degrees and bake for 1 1/2 hours. Place the croissant bread pudding in a water bath and bake for 45 minutes with the foil on. Remove the foil and continue baking for an additional 45 minutes in the water bath. When the baking is complete remove from the oven and let it rest for 1/2 hour before serving.