Almond Joy Bread Pudding
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)
Custard:
- 1 ¼ cup granulated sugar
- 3 egg yolks
- 1 whole egg
- 1 ½ teaspoon coconut extract
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 (13.5 oz) can unsweetened coconut milk*
- ¾ cup heavy cream
Streusel Topping:
- ¾ cup unsweetened shredded coconut
- ¾ cup sliced almonds
- ¼ cup brown sugar
- 3 Tablespoons all-purpose flour
- 3 Tablespoons butter, melted
Chocolate Ganache:
- 5 ounces semi-sweet chocolate chips
- ⅔ cup heavy cream
Instructions
- 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.
Make the Custard:
- 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.
- Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least two hours**.
Make the Streusel:
- Place all of the ingredients into a medium bowl, mixing until combined. Sprinkle evenly over the bread pudding.
Bake the Bread Pudding:
- 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.
Make the Ganache:
- 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.
- To serve, slice/scoop bread pudding into bowls. Drizzle with ganache, and enjoy!
Notes
*Make sure you get unsweetened coconut milk in the can--not the carton. You can usually find it in the Asian section of the international aisle at the grocery store. If you find that your coconut milk has separated, simply pour it into a small saucepan and heat on low, stirring until it comes together.
**If your croissants are already dry/stale, you can skip this baking step.
***You can also prepare this bread pudding the night before, allow it to soak overnight, then bake it in the oven the next day.