Ingredients
6–8 large all-butter croissants (preferably day-old)
3 large ripe bananas, sliced
1/2 cup toffee sauce or dulce de leche
3 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1 tbsp brown sugar (for sprinkling)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter.
Step 2: Tear the croissants into 2-inch pieces and place half of them into the prepared baking dish.
Step 3: Layer the sliced bananas over the croissants and drizzle half of the toffee sauce over the fruit.
Step 4: Top with the remaining croissant pieces, ensuring some of the points are facing upwards for extra crispiness.
Step 5: In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined.
Step 6: Pour the custard mixture evenly over the croissants, pressing down gently with a spatula to ensure they are submerged.
Step 7: Let the pudding sit for 20 minutes to allow the croissants to absorb the liquid.
Step 8: Drizzle the remaining toffee sauce over the top and sprinkle with brown sugar.
Step 9: Bake for 35-40 minutes, or until the custard is set and the top of the Toffee Banoffee Croissant Pudding is golden brown and crispy.
Step 10: Serve warm with a scoop of vanilla ice cream or a splash of cold cream.
Notes
Use very ripe bananas for the best flavor. If your croissants are fresh, toast the pieces in the oven for 5 minutes before assembling to help them hold their shape.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: British-French Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 38g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 145mg
Keywords: Toffee Banoffee Croissant Pudding, croissant bread pudding, banoffee dessert, easy dessert recipes, brunch recipes
