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Banana and chocolate croissant bread pudding
Torn croissants, bananas, milk and white chocolate bake in a vanilla custard made with cream, milk, and eggs. Makes 1 pan; bakes for 25 minutes.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 25 min
- Total time
- 45 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 baking dish
- Difficulty
- Medium
Banana and chocolate croissant bread pudding is a sweet baked dish made with torn croissants soaked in a vanilla custard of eggs, cream, and milk. Layer the croissant pieces in a baking dish with bananas and pieces of milk and white chocolate. The custard soaks into the croissants and sets as it bakes. Bake covered with aluminum foil for about 25 minutes at 180 °C (350 °F). The method is simple and easy to get right.
Ingredients
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Instructions
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Line a baking dish with parchment paper and preheat the oven to 180 °C (350 °F). Tear half the croissants into pieces, arrange them in the dish, and add pieces of banana and chocolate. Repeat to make a second layer of croissants, bananas, and chocolate.
Combine the cream, milk, vanilla extract, eggs, and sugar in a bowl. Mix well and pour evenly over the entire pudding.
Cover the dish with aluminum foil and set it on a larger baking sheet to catch any spills and keep them from burning onto the oven. Bake for 25 minutes.
Tip: Day-old croissants work best because they absorb more custard than fresh ones. After pouring on the custard, press the croissants down with a spoon so every piece is soaked.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 266 kcal
- Protein
- 5.2 g
- Carbohydrates
- 28 g
- of which sugars
- 16 g
- Fat
- 15 g
- of which saturates
- 8.3 g
- Fiber
- 1.2 g
- Salt
- 0.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Croissantový koláč s banánom a čokoládou
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