Once I got pregnant this fall, I started eating my lunches in front of the t.v. Depending on how lousy I felt that day (and how long it took my daughter to eat), I would watch an entire episode of The Chew. I’ve since gotten my energy (and my sea legs) back, but I’ve developed quite an affinity for that show. It’s cute & fun, and I love to see what they cook everyday.
For Daphne Oz’s baby shower, Michael Symon made this Banana Bread Pudding- using croissants- and the whole audience (full of preggo women) gasped. I practically whimpered while I watched them make it. It looked so good. I knew it was going on my must-make recipe list.
I mean, anything with these basic ingredients has to be good, you know?
Michael Symon recommends using day-old croissants. It really does help to hold up the bread pudding and give it texture. The croissants make this bread pudding.
Slice them in half and make little banana sandwiches.
I cut the recipe in half, his original feeds 10 people. Sean, the little miss, and I would never get through that amount of bread pudding. If you’ve got more people to feed? Go for it.
Mix up the delicious pudding… and pour it on.
Make sure to pour all over the top of the croissants. Smoosh them down a bit to soak it all up, and let it sit for 10 minutes before you put in the oven.
So much potential.
Ready to dig in?
Stuffed Croissant Banana Bread Pudding
Adapted from recipe by Michael Symon
- 2 large eggs
- 1 large egg yolks
- 1 1/4 cups half and half
- 1 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoons vanilla
- scant pinch of salt
- 1/4 teaspoon nutmeg
- 2-3 croissants (preferably day old; slice in half)
- 1 cup sliced bananas
- powdered sugar & cinnamon for topping
1. Preheat oven to 350 degrees.
2. Grease a 8×8″ baking pan.
3. Whisk together eggs, egg yolk, half & half, whole milk, sugar, vanilla, salt, & nutmeg.
4. Place bottom halves of croissants in the prepared pan. Add bananas in an even layer, then top with croissant tops. Pour custard over the top of the croissants, press down slightly, and let soak for 10 minutes.
5. Cover the pan with foil, tented with a few holes poked, and bake for 45 minutes.
6. Uncover and bake for another 40 minutes, until pudding puffs up.
7. Sprinkle with powdered sugar & cinnamon to taste.