So January 30 is National Croissant Day, as designated by someone, somewhere, so I thought that I would make this casserole along the banana theme using croissants. Call it a French Toast Casserole or a Bread Pudding, same thing really. Either way, pretty yummy. Note: the recipe calls for a full 8 x 8-inch baking dish, which serves 4, but pictures is my 4 x 4-inch mini pan which is half a portion for just me (the other half isn’t pictured).
Ingredients
1 cup whole milk
1 cup heavy cream
2 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon banana extract
1/4 teaspoon salt
1 ripe but not overripe banana, sliced
6 day-old croissants cut or torn into 1-2 inch pieces
maple syrup, for serving
Directions
Preheat the oven to 350F and spray an 8 x 8-inch baking dish with cooking spray and set aside.
In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, banana extract and salt. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in. Once the croissants have soaked pour the mixture into the prepared pan. Nestle in the banana slices.
Bake for 45-50 minutes, until the custard is set and the croissants are starting to brown. After the casserole has finished baking, let sit for 10 minutes before serving.
