This Tres Leches Croissant Bread Pudding combines leftover croissants with evaporated milk, condensed milk, and regular milk to make a delicious dessert without heating up your kitchen!
Tres Leches Croissant Bread Pudding
Welcome to the “best bread pudding my husband has ever had”. My husband Roger is a bit of a bread pudding fanatic. When we were in India, the breakfast buffet had a croissant bread pudding that he fell in love with. Ever since then, I’ve wanted to reproduce it for him. But I also wanted something a little different for the Mexican cookbook, so I started thinking of what I could do that would make it delicious but also a little different.
Enter Tres Leches Croissant Bread Pudding–or the best bread pudding Roger says he has ever had. This is a very easy recipe–but it does require browning afterward, and if you can let it sit for a while instead of devouring it hot, it tastes much better. In fact, Roger and Alex (my son) both agreed it tasted much better the second day.
See the yummy browned top? I got this from broiling it. Otherwise, it looks a little pasty on top. The Instant Pot imparts a light and fluffy texture to this, and since we’re using croissants and not bread the whole thing has a light texture, unlike heavy bread puddings.
How To Make Tres Leches Croissant Bread Pudding
- Place croissant cubes into a large mixing bowl .
- Whisk together the eggs, evaporated milk, condensed milk, whole milk, and cinnamon.
- Pour over the croissant cubes and let them soak for about 10-15 minutes until the bread no longer looks dry.
- Pour into a 7-inch springform pan and cover the pan with foil.
- Place 2 cups of water into your Instant Pot and place a trivet on top. Place the foil-covered pan on the trivet.
- Set your Instant Pot on High pressure for 30 minutes, and when finished, allow it to release pressure naturally for 10 mins, and then release all remaining pressure.
- Turn on your oven broiler.
- Remove the foil from the pudding, sprinkle with ground cinnamon, and evenly spread the sugar on the pudding.
- Broil on high for 5-8 minutes. Let it cool for about 20-30 minutes and then cut into slices to serve.
Tips And Tricks For Making Tres Leches Croissant Bread Pudding
- It really does make a world of difference if you let it sit for a while before eating it. I know, I know, it looks and smells so good , but I assure you that it is worth the wait!
- If you have any leftovers, make sure to refrigerate it and not leave it out. Because of the content of eggs and milk in this recipe, it is prone to spoil if it is left out for too long. So either pop the leftovers in the fridge in a container or eat it all so there aren’t any leftovers.
Looking For More Delectable Dessert Recipes? Check These Out!
French Cherry Clafoutis
Mint Chocolate Bars
Pumpkin Bread Pudding
Looking for more delectable desserts? Check out my Instant Pot Cherry Clafoutis recipe ! It’s a delectable French dessert that you can easily make in your instant pot or pressure cooker!
Another great dessert dish is my Keto Mint Chocolate Bars . They taste just like an Andes Mints and are low carb!
This pressure cooker or air fryer Pumpkin Spice Bread Pudding recipe puts a fall-flavored twist on a dessert classic! It’s drizzled with a yummy maple cream sauce and is gluten-free.
Tres Leches Croissant Bread Pudding
Equipment
- Mixing Bowl
- Instant Pot
- WHISK
- 7 Inch Springform Pan
- Aluminum Foil
Ingredients
- ▢ 4 cups ( 112 g ) croissants , cut into cubes
- ▢ 2 large ( 2 large ) Eggs
- ▢ 5 ounce ( 141.75 g ) Evaporated Milk
- ▢ 5 ounce ( 141.75 g ) Sweetened Condensed Milk , (I used the evaporated milk can to measure)
- ▢ 10 ounce ( 283.5 g ) Whole Milk , ( I filled the evaporated milk can twice)
- ▢ 1-2 teaspoons ( 1 teaspoons ) Ground Cinnamon
- ▢ 1/4 cup ( 50 g ) Sugar Or Other Sweetener Equivalent
- ▢ Additional cinnamon to sprinkle
Instructions
- Place croissant cubes into a large mixing bowl .
- Whisk together the eggs, evaporated milk, condensed milk, whole milk and cinnamon.
- Pour over the croissant cubes and let them soak for about 10-15 minutes until the bread no longer looks dry.
- Pour into a 7-inch springform pan and cover the pan with foil.
- Place 2 cups of water into your Instant Pot and place a trivet on top. Place the foil-covered pan on the trivet.
- Set your Instant Pot on High pressure for 30 minutes, and when finished, allow it to release pressure naturally for 10 mins, and then release all remaining pressure.
- Turn on your oven broiler.
- Remove the foil from the pudding, sprinkle with ground cinnamon, and evenly spread the sugar on the pudding.
- Broil on high for 5-8 minutes. Let it cool for about 20-30 minutes and then cut into slices to serve.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy , fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Tres Leches Croissant Bread Pudding
Ingredients
- 4 cups croissants cut into cubes
- 2 large Eggs
- 5 ounce Evaporated Milk
- 5 ounce Sweetened Condensed Milk (I used the evaporated milk can to measure)
- 10 ounce Whole Milk ( I filled the evaporated milk can twice)
- 1-2 teaspoons Ground Cinnamon
- 1/4 cup Sugar Or Other Sweetener Equivalent
- Additional cinnamon to sprinkle
Instructions
- Place croissant cubes into a large mixing bowl .
- Whisk together the eggs, evaporated milk, condensed milk, whole milk and cinnamon.
- Pour over the croissant cubes and let them soak for about 10-15 minutes until the bread no longer looks dry.
- Pour into a 7-inch springform pan and cover the pan with foil.
- Place 2 cups of water into your Instant Pot and place a trivet on top. Place the foil-covered pan on the trivet.
- Set your Instant Pot on High pressure for 30 minutes, and when finished, allow it to release pressure naturally for 10 mins, and then release all remaining pressure.
- Turn on your oven broiler.
- Remove the foil from the pudding, sprinkle with ground cinnamon, and evenly spread the sugar on the pudding.
- Broil on high for 5-8 minutes. Let it cool for about 20-30 minutes and then cut into slices to serve.
Tres Leches Croissant Bread Pudding https://twosleevers.com/tres-leches-croissant-bread-pudding/
Shrimp with Coconut Milk is the easiest and most delicious meal you are going to make in your pressure cooker or Instant Pot. This shrimp recipe is slightly sweet from the coconut milk with an Indian spice profile of garam masala, turmeric, and cayenne. Serve with cauliflower rice to make a perfect low-carb or keto dinner.
Shrimp with Coconut Milk
What’s more, it’s a healthy shrimp recipe with no packages or mixes.
I’ve been struggling to get shrimp done just right in an Instant Pot . Okay, I’m not sure why I’m even trying. Shrimp cooks so quickly it should be a non-issue to cook it stove top. But this recipe actually turned out so good that the recipe has even become a favorite of my readers .
Some of it is just that I don’t like failing and I failed with shrimp in a Instant Pot two or three times and it irritated me.
Shrimp is too expensive to waste like that anyway. So I was determined to try it. With thawed shrimp, not even frozen, which would have been easier.
So I decided the only way this would work in an Instant Pot is Pot-in-Pot.
By the way, before you decide you don’t have an Instant Pot and couldn’t be bothered with reading this, I’m also going to show you how to do this stovetop.
How To Cook Shrimp With Coconut Milk
- Toss Shrimp with spices and full fat coconut milk
- Cook in Instant Pot using PIP (pot in pot) for 3 mins Low pressure, QPR or
- Cook in a pan until shrimp are done
- Serve with a side of your choice
To cook this easy keto dinner on the stovetop, the directions couldn’t get simpler. Toss the shrimp with the spices and full fat coconut milk. Add everything to a pot, and turn the heat to medium. Cook until the shrimp are cooked through, no longer than 10 minutes. Serve with your side.
Coconut Shrimp Sauce
This shrimp recipe is quick cooking and delicious. You toss all the spices together with the coconut milk and cook it all together. Serve it with noodles, vegetables, or rice. When you cook the shrimp in the Instant Pot, the pressure not only cooks it quickly, making this a perfect easy weeknight meal, but it also melds the flavors of the sweet and nutty coconut milk with the shrimp.
The Coconut shrimp sauce is perfect to serve over rice or pasta. You can use cauliflower rice to keep this a low carb recipe. Just spoon some extra coconut sauce on top of your rice….delicious! My Green Beans
would be delicious with this shrimp dinner recipe, and you can get dual use out of the Instant Pot since both recipes cook so quickly!
Spices Needed For Shrimp With Coconut Milk
Most of these spices you probably have in your spice cabinet, and if you have been following along with me, you are familiar with my go-to ingredients. This coconut shrimp recipe has a classic Indian spice profile with Garam Masala, Minced Garlic, Minced Ginger, Turmeric, Cayenne Pepper, and Coconut Milk.
I have more easy shrimp recipes for you to add to your easy weeknight dinner menu as well! Shrimp is perfect for a keto or low carb diet, so try my Keto Shrimp Scampi or my Shrimp Risotto (not low-carb).
Want moreamazingIndian Instant Pot recipes?
? Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Shrimp with Coconut Milk | Low-Carb Recipe
Equipment
- INSTANT POT DUO 6 QUART
- Measuring Cups
- OVAL MEASURING SPOONS
Ingredients
- ▢ 1 pound ( 453.59 g ) Shrimp , shelled, deveined (about 26-30 count to the pound)
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger , minced
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic , minced
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2 can ( 0.5 can ) Full-Fat Coconut Milk
Instructions
- Mix all ingredients together.
For Stovetop
- Put into a pan and cook over gentle heat until the shrimp are no longer pink, it should take about 6 to 8 minutes. Add a little extra coconut milk if you need it.
- Eat with riced cauliflower, cucumber “noodles”, or shirataki noodles for low carb options, or over rice if carbs are not an issue.
For Instant Pot
- In the inner liner of your Instant Pot, place 2 cups of water, and place a trivet on top.
- Place the shrimp & coconut mixture in a pot that fits inside your Instant Pot, and cover with foil.
- Set your Instant Pot at 4 minutes for low pressure, release pressure quickly and mix well. Add a little extra coconut milk if you need.
- Your shrimp are between 21-25 per pound
- They are fully submerged in the coconut milk before you cook
- You use a stainless steel bowl to best conduct heat
- You use a low trivet.
Get support & connect with our community on Facebook!
Nutrition
