Ingredients
6
6 servings
- •3 large croissants, cubed
- •3 cups milk
- •¾ cup heavy cream
- •½ cup sugar
- •1 teaspoon vanilla
- •¼ cup hazelnuts, roughly chopped
- •¼ cup shredded coconut
- •2 tablespoons dollop cream
- •2 tablespoons sugar
Instructions
- Preheat the oven to 180°C (356 f)
- Toast croissant cubes in the oven for 10 minutes until crispy. Remove from the oven.
- Increase oven temperature to 200°C. (390 f)
- Combine milk, cream, sugar and vanilla in a pot over medium heat. Stir to combine. Heat until the sugar is dissolved and the mixture is simmering. Set aside.
- In a large bowl, toss croissant croutons with chopped hazelnuts and coconut. Place in a deep, oven-proof dish (i.e. casserole dish) and cover with milk mixture.
- Spread dollop cream over the top, before sprinkling with the sugar. Then, bake for ~15 minutes, or until the top is browned and the milk is bubbling beneath. Leave to cool for about 5 minutes, or until the milk has settled.
- Serve.
Nutritional Facts
Per 6 servings
- Calories: 389
- Carbohydrate: 37g
- Fat: 25g
- Fiber: 1g
- Protein: 7g
- Sugar: 27g
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