Croissant Bread Pudding

Bread pudding is one of several fast breakfasts that I like to make. The traditional bread pudding is bread, milk, eggs, and sugar. Some other recipes add cream instead of milk and with butter. I think that if using a leftover croissant the butter can be omitted because a croissant already has a lot of butter. Also, I like to use coconut milk for this recipe. This is an easy bread pudding recipe with a lot of flavor. 

Ingredients;

6 cups of croissant cubes

2 cups coconut milk

4 eggs

1/2 cup raisins

1/2 cup sugar

1 tsp vanilla
1/2 tsp ground cinnamon
1/2 cup shredded coconut 

Directions;

In a mixing bowl, add eggs, sugar, and coconut milk and whisk well.

Add croissant cubes, raisins, cinnamon and vanilla. Stir well.

Pour the entire milk-egg-bread mixture into an 8” x 8” baking pan. Top with shredded coconut.

Bake in a preheated oven set to 350° for 40 minutes or until a toothpick inserted in the center comes out clean.

  Divide bread pudding as desired and serve.