Ingredients:
6 plain croissants, preferably day old
3 eggs
1 cup light cream
1 cup coconut milk
1 cup water
1/2 cup granulated sugar
1/2 cup coconut, shredded
1/2 cup macadamia nuts, chopped
Directions:
Preheat oven to 300 degrees F.
Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
Mix eggs, light cream, coconut milk, sugar and water until well combined.
Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 90 min.