7 Layer Bread Pudding

I know - you're thinking, "Why haven't I bread pudding-ed anything lately?" Don't worry. I am sure there are other retro desserts out there you could bread pudding. But good luck topping this one!

Ingredients

Nonstick cooking spray

3 croissants, cut into 1-inch pieces

14 ounces sweetened condensed milk

1/2 cup milk

2 eggs, beaten

1 cup butterscotch chips

1 cup semi-sweet chocolate chips

1 cup shredded coconut

1 cup chopped walnuts

Instructions

1. Preheat oven 350F. Spray 8x8-inch baking dish with nonstick cooking spray.

2. Press croissants firmly into the bottom of the prepared dish in an even layer.

3. In a medium bowl, whisk sweetened condensed milk, milk and eggs until well combined.

4. Pour the mixture evenly over the croissants. Submerge the croissants in the custard to ensure every piece is coated.

5. Layer the remaining ingredients, in order.

6. Allow the bread pudding to sit at room temperature while you preheat the oven to 350F.

7. Cover the baking dish with aluminum foil, seal tightly and bake for 30 minutes.

8. Remove the foil and bake for an additional 10-20 minutes, until the coconut becomes light golden brown and the internal temperature reaches 160 degrees.

9. Transfer bread pudding to a cooling rack for 10-15 minutes before serving.

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7 Layer Bread Pudding

Yield: 4

Author: Dink Cuisine

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

I know - you're thinking, "Why haven't I bread pudding-ed anything lately?" Don't worry. I am sure there are other retro desserts out there you could bread pudding. But good luck topping this one!

Ingredients

• Nonstick cooking spray
• 3 croissants, cut into 1-inch pieces
• 14 ounces sweetened condensed milk
• 1/2 cup milk
• 2 eggs, beaten
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• 1 cup shredded coconut
• 1 cup chopped walnuts

Instructions

1. Preheat oven 350F. Spray 8x8-inch baking dish with nonstick cooking spray.
2. Press croissants firmly into the bottom of the prepared dish in an even layer.
3. In a medium bowl, whisk sweetened condensed milk, milk and eggs until well combined.
4. Pour the mixture evenly over the croissants. Submerge the croissants in the custard to ensure every piece is coated.
5. Layer the remaining ingredients, in order.
6. Allow the bread pudding to sit at room temperature while you preheat the oven to 350F.
7. Cover the baking dish with aluminum foil, seal tightly and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-20 minutes, until the coconut becomes light golden brown and the internal temperature reaches 160 degrees.
9. Transfer bread pudding to a cooling rack for 10-15 minutes before serving.

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