This is a dish that’s often served at the Inn on Lake Granbury in North Texas. It’s sweet-tart and, with the buttery rum sauce, it’s downright sinful.
Recipe courtesy Inn on Lake Granbury. www.innonlakegranbury.com/
8 pre-baked mini croissants
1 cup cream cheese, softened
1 cup crushed pineapple (drain, reserve juice and separate pineapple in half)
1 ½ cup milk (or half and half)
1/3 cup sugar
½ teaspoon vanilla
¼ cup rum
½ cup butter
½ cup heavy cream
Sweetened shredded coconut
Preheat oven 350F. Spray bottom and sides of medium size baking dish. Mix cream cheese and ½ cup of crushed pineapple (drained, reserve juice) in a small bowl. Slice croissants and spread cream cheese and pineapple mixture inside the croissants. Arrange stuffed croissants in the baking dish, slightly overlapping.
To make custard: beat the eggs in medium size mixing bowl. Add pineapple juice, milk, sugar, and vanilla. Pour custard over croissants and let sit for 15 minutes to soak into the bread. Scatter sweetened coconut over the croissants. Bake for 30 minutes or until the custard is set.
To make the sauce: In medium saucepan, combine butter, run, sugar, heavy cream, and the remaining crushed pineapple. Stir occasionally and cook until the sauce thickens. (This can also be cooked in a microwave.) Serve with Pina Colada French Toast.