- 1/4 c
- butter or margarine,softened
- 3 oz
- pkg. instant coconut cream pudding
- 1 tsp
- 4 large
- 3 c
- milk or cream
- 8 oz
- can crushed pineapple in its own juice
- 2/3 c
- flaked coconut
- 1 tsp
- almond extract
- 8 medium
- day old croissants, pulled into bite sized pieces
Add eggs, one at a time, beating well after each addition.
In another bowl combine milk, undrained pineapple, coconut (and sometimes I add 1/2 c. golden raisins too) and almond extract.
By hand hand, blend milk mixture into creamed mixture- mixture will look curdled, it should.
Fold in croissant pieces.
Pour into an ungreased 2 quart casserole of 9-inch square baking dish. Sprinkle top with cinnamon sugar if desired.
Place casserole in a larger shallow pan on oven rack. Pour hot water into larger pan to depth of 1-inch.
Bake in 325^ oven for one hour and 15 minutes for the casserole and about one hour for square dish or until knife inserted off center comes out clean.
Serve with butter rum sauce , if desired.