What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pina Colada Croissant French Toast
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- #65684
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
24 eggs
1 can frozen pina colada mix
3 1/2 cups whole milk (or a mixture of light cream and whole milk)
2 cups toasted coconut
1 can (8 ounce size) crushed pineapple
1/2 cup rum (optional)
24 croissants, sliced in half
directions
Grease two 9" x 13" pans. Make two rows of six croissants in each pan.
In a large bowl, mix the eggs, pina colada mix, 1 cup of the toasted coconut, crushed pineapple and juice, rum and milk.
Using a ladle, pour the egg mixture over and in between the croissants in each pan. Dot the tops of the croissants with butter and sprinkle with the remaining coconut. Cover with aluminum foil. Refrigerate for 8 hours or overnight.
Preheat oven to 400 degrees F. Put both pans, on separate racks in oven. Bake for 2 hours, rotating pans once half way through. Check for doneness after 1 1/2 hours.
Let sit for 5 minutes before cutting into slices.
added by
mangomutt
nutrition data
Nutritional data has not been calculated yet.
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