Coconut Crunch Croissant Bread Pudding

• 1 tablespoon butter, softened
• 12 miniature croissants, split
• 1/2 cup chopped dried apricots
• 1/2 cup sweetened shredded coconut
• 2 cups cream of coconut
• 1-1/3 cups whole milk
• 4 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup chopped macadamia nuts

1. Grease the bottom and sides of a 13-in. x 9-in. baking dish with softened butter. Arrange croissant bottoms in the dish; sprinkle with half of the apricots and coconut. Layer with croissant tops and remaining apricots and coconut.
2. In a large saucepan, combine cream of coconut and milk. Cook over medium heat until bubbles form around sides of pan. Whisk a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Remove from the heat and stir in vanilla.
3. Slowly ladle egg mixture over coconut. Let stand for 10-15 minutes or until croissants are softened.
4. Cover and bake at 350u0b0 for 30 minutes. Uncover; sprinkle with nuts. Bake 5-10 minutes longer or until a knife comes out clean. Serve warm.

butter, croissants, apricots, coconut, cream of coconut, milk, eggs, vanilla, nuts

Taken from www.tasteofhome.com/recipes/coconut-crunch-croissant-bread-pudding/ (may not work)