This recipe was always good anytime of the day - breakfast-lunch or dinner- My kids loved it and it was a great dessert to serve guests. I liked that it was so easy to make- even though it seems hard. Great recipe for first timers to make a great presentation at the dinner table or potluck or at next gathering of friends or relatives.
1In your large mixer bowl, cream together butter, coconut dry pudding mix and cinnamon until fluffy.
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.