This recipe appears in:Sunday Brunch: Nutella, Banana, and Croissant Pudding
A sweet brunch item you can make the night before, then bake fresh the next morning.
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- 1 tablespoon butter
- 12 ounces mini croissants (about 4 to 6 croissants)
- 2 bananas, sliced into 1/4- to 1/2-inch disks
- 1/2 cup Nutella spread
- 1/2 cup milk
- 1/2 cup cream
- 1/4 cup sugar
- 4 eggs, beaten
Adjust oven rack to middle position and preheat to 350°. Butter and 8- by 8-inch baking pan and set aside.
Slice croissants in half lengthwise and arrange half of them along the bottom of the buttered dish. Scatter sliced bananas over halved croissants, then dollop Nutella on top of bananas. Whisk together milk, cream, sugar, and eggs and pour half of milk mixture over croissants. Place remaining halved croissants on top, then pour over remaining milk mixture. Allow bread pudding to sit for an hour, or up to overnight.
Place in oven and bake until egg is set and puffy, about 30 minutes. Allow to sit for 15 minutes before serving.