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.