Almond Joy Bread Pudding

Almond Joy Bread Pudding

from abajillianrecipes.com
45 min
8 servings

This Almond Joy Bread Pudding features buttery soft croissants immersed in a sweet coconut custard, topped with toasted almond-coconut streusel, and drizzled in silky chocolate ganache!

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 (13.5 oz) can unsweetened coconut milk*
  • 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. 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. 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. 3

    Place all of the ingredients into a medium bowl, mixing until combined. Sprinkle evenly over the bread pudding.

  4. 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. 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.