Breakfast/Brunch

One more stop on the Banana ingredient in this little ingredient game that we are up to this winter: Banoffee Waffles, with Banana Cream, Salted Caramel + Toffee Crunch. I hadn’t actually intended to make these — I thought maybe Banoffee Doughnuts, but then I didn’t want to wait for yeast to do it’s thing so I went with these instead. They are sweet — between the pudding cream layer, the salted caramel and the toffee bits, this will definitely send you to sugar overload. I even intentionally made the waffles and whipped cream fairly neutral to cut the sweetness. Maybe better as a dessert than a breakfast thing. They are delicious, just very sweet, so if that is your thing…

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).