Description
A nostalgic blend of buttery croissants and sweet bananas baked in a creamy custard, creating a comforting dish perfect for any breakfast or brunch.
Ingredients
Scale
- 6–8 croissants, torn into chunks
- 4 ripe bananas, sliced
- 6 large eggs
- 2 cups milk (whole or milk alternative)
- 1 cup heavy cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C) and butter your baking dish generously.
- Layer the torn croissant pieces and sliced bananas evenly in the dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the mixture over the croissants and bananas, gently pressing down to ensure everything is soaked.
- Let it sit for 10-15 minutes to absorb the liquid.
- Bake for 45-50 minutes until the top is golden brown and the center is set.
- Allow to cool slightly before serving.
Notes
For best results, avoid over-soaking the croissants and use ripe bananas for sweetness. You can substitute whole milk with almond or oat milk and heavy cream with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 200mg
Keywords: banana, croissant, french toast, casserole, breakfast, brunch, dessert