Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pina Colada Croissant French Toast




Source of Recipe


Internet


List of Ingredients




24 eggs
1 can frozen pina colada mix
3 ½ cups whole milk (or a mixture of light cream and whole milk)
2 cups toasted coconut
8 ounce can crushed pineapple
½ cup Rum (optional)
24 croissants, sliced in half

Recipe



Grease two 9x13” pans. Make two rows of six croissants in each pan.

In a large bowl, mix the eggs, pina colada mix, 1 cup of the toasted coconut, crushed pineapple and juice, rum and milk.

Using a ladle, pour the egg mixture over and in between the croissants in each pan.

Dot the tops of the croissants with butter, and sprinkle with the remaining coconut. Cover with aluminum foil. Refrigerate for 8 hours or overnight.

Pre-heat oven to 400 degrees F. Put both pans, on separate racks in oven.

Bake for 2 hours, rotating pans once half way through. Check for doneness after 1 ½ hours. Let sit for 5 minutes before cutting into slices.


Yield

20-28