Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

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[Photograph: Sydney Oland]

This bread pudding takes some classic brunch ingredients and puts them together in a sweet pudding. The best part: you can easily make it the night before and stick it in the oven while your guests are digging into their coffee and mimosas.

If your local store doesn't stock miniature croissants, go ahead and use the larger versions. Just make sure to use about 12 ounces by weight. This is also a great way to use up those bananas that have been sitting on your counter just a day or two too long. In a pinch, this makes a great dessert as well.

Get the Recipe

Nutella, Banana, and Croissant Pudding »

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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