Serves Approximately 6
INGREDIENTS
About 3 croissants, torn into large pieces (you may need to adjust the amounts of this recipe to suit the size of your baking dish)
2 large eggs
1/2 cup coconut milk
1/2 cup coconut cream
1/4 tsp salt
2/3 cup kaya (you can make your own, or if unavailable add 1/2 packed cup brown sugar and 1/4 tsp vanilla extract to your egg mixture)
Roasted coconut flakes (or shredded/desiccated coconut)
Optional
A few drops of vanilla or pandan extract to add extra fragrance
METHOD
1 Preheat oven to 150°C (300°F) and butter a shallow, heavy baking/gratin dish or iron skillet (mine was approx 21cm x 15cm).
2 In a large mixing bowl, whisk together eggs, salt, coconut milk and coconut cream (and sugar and vanilla if you are not using kaya). Add croissant pieces and allow to soak in mixture for about 10 minutes.
3 Pour contents into prepared dish, layering with large dollops of kaya throughout the dish. If using untoasted coconut, sprinkle over the top and place in the oven.
The Carousel thanks raspberricupcakes for this recipe
