Bob and I spent our wedding anniversary at the Inn on Lake Grandbury last summer. It is a lovely place. The innkeeper made this dish and it was wonderful. I made a mental note to try and recreate it when I got home. Luckily I found the recipe online from another guest who had visited the inn. I served it at a baby shower this weekend.
8 mini croissants
With an electric knife make a slice in the croissants. Do not go all the way through.
8 oz. cream cheese
1 small can crushed pineapple (drained and juice reserved)
2 Tbsp. sugar
Beat cream cheese, sugar and pineapple until combined.
Spread each croissant with 2 Tbsp. cream cheese mixture and place in a buttered 9X13 pan. Overlapping with slit side up.
4 eggs
1 1/2 cups whole or half and half milk
1/3 cup sugar
1 tsp. vanilla
Whisk the above together and pour over croissants. Let set for 15 minutes. Cover with foil and bake for 15 minutes at 325.
1 cup coconut
Remove foil, sprinkle with coconut and return to the oven uncovered for 15 minutes.
Rum Sauce
1/4 cup rum
1/2 cup butter
1/2 cup reserved pineapple juice
1/2 cup heavy cream
1/2 cup sugar
In a saucepan bring to a boil over medium heat stirring constantly. Serve warm sauce drizzled over croissants.
Labels: Breads and Brunches
