Almond Joy Bread Pudding
Ingredients
- 12 ounces croissants
), torn (about 5 croissants
- 1 ¼ cup granulated sugar
- 3 egg yolks
- 1 whole egg
- 1 1/2 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- ¼ teaspoon salt
- 1 can unsweetened coconut milk*
13.5 oz
- 3/4 cup heavy cream
- 3/4 cup unsweetened shredded coconut
- 3/4 cup sliced almonds
- 1/4 cup brown sugar
- 3 Tablespoons all-purpose flour
- 3 Tablespoons butter
melted
- 5 ounces semi-sweet chocolate chips
- 2/3 cup heavy cream
Directions
- 1
Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.* Allow croissants to cool while you prepare the custard.
- 2
In a large bowl, whisk the sugar, whole egg yolks, egg, extracts, and salt until smooth. Stir in the coconut milk and heavy cream until combined. Gently fold in the croissants.
- 3
Place all of the ingredients into a medium bowl, mixing until combined. Sprinkle evenly over the bread pudding.
- 4
Preheat the oven to 350ºF. Cover the bread pudding with a piece of tin foil, and bake in the oven for 15 minutes. Remove the foil, then bake for an additional 20-25 minutes. This will prevent the streusel from over-browning.
- 5
Place chocolate chips in a medium bowl; set aside. Pour heavy cream into a small saucepan and heat on the stove over medium-high heat. Once it starts to simmer, immediately pour the hot cream over the chocolate chips. Cover the bowl with plastic wrap, and allow to sit for 5 minutes. Remove plastic wrap, and stir until smooth. Allow ganache to cool slightly.
Almond Joy Bread Pudding
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About this Recipe
Dreaming of that classic candy bar experience but in a sophisticated, homemade dessert form? This Almond Joy Bread Pudding delivers all those beloved coconut, almond, and chocolate flavors in an irresistible, comforting treat perfect for any occasion.
What makes this bread pudding truly special is the ingenious combination of buttery, tender croissants forming the base, soaking up a rich, sweet coconut custard. A crunchy, toasted almond-coconut streusel topping adds a delightful textural contrast, all brought together by a luscious, silky chocolate ganache drizzle. It's a dessert that feels both familiar and wonderfully indulgent.
When you dive into this Almond Joy Bread Pudding, you'll discover a dessert that's both comforting and elegantly complex. Each spoonful offers the soft, pillowy texture of the croissant, saturated with a custardy sweetness infused with bright coconut and warming vanilla and almond extracts. The streusel provides a satisfying nutty crunch from the toasted almonds and coconut, perfectly balanced by the smooth, slightly bitter notes of the chocolate ganache. It’s an experience that faithfully captures the essence of an Almond Joy candy bar, elevated to a dessert worthy of a special gathering.
Customization & Serving Suggestions
While this Almond Joy Bread Pudding shines as written, you can easily adapt it to your preferences. If you prefer a different nut, pecans or walnuts could be a lovely substitute for the sliced almonds in the streusel, offering a slightly different flavor profile. For an extra boost of chocolate, consider stirring in a few mini chocolate chips directly with the torn croissants before adding the custard.
This decadent bread pudding is ideal for special gatherings, holiday desserts, or simply as a luxurious treat to share with loved ones. Serve it warm on its own, or with a scoop of vanilla bean ice cream for an extra layer of creamy indulgence.