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.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:1 hour 45 minutes
- 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.