By request, and to stay on track of our Vietnamese Thanksgiving, I introduce to you my yummy Pumpkin and Coconut Croissant Pudding. I’ll admit if you are into sugary sweets, this may not be for you. This bread pudding is perfect for someone who enjoys a dessert that has a wonderful balance between savory and sweet.
Growing up, I didn’t really eat pumpkin, but you can be sure there was tons of coconut. In curry, desserts, drinks – really anything you can imagine. You would think I’d tire from it by now, but I absolutely love it. One of my fave desserts is coconut cake and if I had an everyday candy choice, I would certainly pick up an Almond Joy. Luckily, coconut goes really well with pumpkin and pleasantly to my surprise, croissants too. I hope you enjoy!
- 8 large croissants, torn and day-old if possible
- 1/4 cup grated coconut, unsweetened
- 3 large eggs
- 6 egg yolks
- 2 cups heavy cream
- 3/4 cup coconut milk
- 3/4 cup sweetened condensed milk
- 1/3 cup sugar
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- pinch of salt
- Preheat the oven to 375 degrees F. Lightly coat 8 ramekins (medium-sized) with nonstick cooking spray and fill evenly with the torn croissants and grated coconut. Place the ramekins on a cookie sheet and set aside.
- In a bowl, whisk together the remaining ingredients to create the custard. Fill the croissant-ramekins with the custard (don’t worry if you have a little left over, but use as much as you can without overflowing), use your fingers to press the croissants lightly into the custard and allow it to soak for a minimum of 10 minutes.
- Cover the ramekins with foil and poke a few holes into the tops. Transfer to the oven to bake for 25 minutes; then remove the foil and bake for an additional 8 minutes or until a knife inserted into the middle comes out clean.
- Serve warm or at room temperature (and vanilla ice cream if you’d like).