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Wednesday, February 5, 2014

Strawberry Chocolate Bread Pudding + Giveaway

When I was thinking about Valentines week... I kept going back to red fruit and chocolate. I already shared these Raspberry Cheesecake Pudding Cookies. They would be perfect to pack in your Valentine's lunch or perhaps for that school party.  For dinner though you want something a little bit richer and a touch more decadent.

In jumps this Strawberry Chocolate Bread Pudding made with Strawberry Lucky Leaf Pie filling. Lucky Leaf sent me this recipe. It looked fantastic, but the cherry chocolate combination reminded me of the Chocolate Cherry Ganache pie that I made around Christmas.

So I decided to mix things up and use macadamia nuts and add a little coconut.  I figured a little tropical twist would be perfect. Plus I'm a food blogger.. its kind of in the job description to change things up. The great thing about this pudding is that using the Lucky Leaf Pie Filling makes it super easy to make. That leaves you with more time to spend with your Valentine!

Don't you love these cute ramekins? Me too. There are actually four colors in the set. They really brighten up the room.  Since I've received these they have been in constant use. Lucky Leaf will send one of my lucky readers a can of Lucky Leaf pie filling, a recipe card and a Rachael Ray Bubble & Brown Square Singles Stoneware set. #LoveableLuckyLeaf


3 eggs
1 1/2 cups milk
1 1/2 tsp vanilla
6 medium croissants, baked and cut horizontally
1 cup chocolate chips
1 21 - ounce Luck Leaf Strawberry Pie Filling
1 cup macadamia nuts
1 cup coconut

Preheat the oven to 350 degrees.

Spray a 9X9 pan with spray butter. In a separate dish whisk together the eggs, milk, and vanilla. Put the cut croissants in the dish for 1.5 minutes, flip them, and then soak them for an additional 1.5 minutes.

Put bottom half of the croissants (cut side up ) in the prepared 9X9 pan. Sprinkle with half of the chocolate chips. Next spread half of the can of Lucky Leaf Pie Filling over the croissants and chocolate. Then sprinkle the pie filling with half of the nuts and  half of the coconut.

Form a new layer in the pan with the remaining cut croissants. Then add the remaining chocolate, pie filling, nuts and coconut. Pour any remaining egg mixture over the top of the dish.

Bake for 40-45 minutes.

Serve warm or chill.

Recipe Adapted from Lucky Leaf.

Lucky Leaf provided me with a sample for this recipe at no cost, but all opinions are my own. 

Want to enter the giveaway? Use the rafflecopter box below. It can be slow to load, so please be patient.

If you have never used rafflecopter before here are a few tips. You have to start out by logging in, which you can do with your email or facebook account.  The first and only mandatory entry is to leave a comment on this post telling me what you would make with your Lucky Leaf Pie Filling.

If you do that and click enter on the submission you are entered. Want more entries then you can follow the list in the rafflecopter box below.

The contest is open to US residents only. The winner will be contacted by email and will have 48 hours to respond, if they do not respond a new winner will be selected.

a Rafflecopter giveaway

You may also enjoy

Lemon White Chocolate Muffins

Chocolate Cherry Ganache Pie