How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 400°F (204°C). Place the puff pastry sheets on a baking sheet and bake for 15 minutes or until golden brown and puffed.
15 minOnce cooled slightly, break the baked pastry
Once cooled slightly, break the baked pastry into bite-sized pieces and place them in a deep baking dish.
Mix the chopped nuts, raisins, and shredded coconut
In a small bowl, mix the chopped nuts, raisins, and shredded coconut. Sprinkle this mixture evenly over the pastry pieces in the dish.
Combine the milk, sugar, and vanilla extract
In a saucepan, combine the milk, sugar, and vanilla extract. Bring to a boil over medium heat, stirring to dissolve the sugar.
5 minPour the hot milk mixture
Pour the hot milk mixture over the pastry and nuts. Let it sit for 5 minutes to absorb some of the liquid.
5 minSpread the heavy cream
Spread the heavy cream over the top of the mixture. Reduce oven heat to 350°F (177°C) and bake for another 15 minutes, or until the top is bubbling and golden brown.
15 min
A little kitchen wisdom
Traditionally made with puff pastry, but you can use croissants or even palmiers for a shortcut. The key is to let the pastry soak up the milk before baking.
