COCONUT CROISSANT BREAD PUDDING

COCONUT CROISSANT BREAD PUDDING
Makes 12 servings of pudding.

1 cup sweetened flake coconut
5 large croissant pastries
1 tsp each coconut extract and vanilla
1 cup each sugar or Splenda and semisweet chocolate chips
2 1/2 cups low fat milk
8 egg yolks
1/4 tsp salt
13.5 oz can coconut milk
4 whole eggs
1 tbs powdered sugar, for dusting (optional)

WHISK together yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla and salt. Coat a 2 1/2 quart baking dish with cooking spray. Cut croissants in half horizontally. Place bottom halves, cut side up, in dish.

Sprinkle with chocolate chips and coconut. Cover with top halves of croissants, cut side down. Pour egg mixture over top. Top with baking sheet weighed down with cans. Let stand 30 min.

HEAT oven to 350 degrees. Remove baking sheet. Cover pudding loosely with foil. Place pudding pan in a large pan on oven rack. Pour hot water into larger pan to fill to a depth of 1". Bake 1 hour. Remove foil, bake an additional 30 min. or until 160 degrees on an thermometer. Remove dish to cool slightly. DUST WITH POWDERED SUGAR BEFORE SERVING, IF DESIRED...