Chocolate Banana Croissant Bread Pudding
Serves: 8 to 10
Ingredients
- 1 quart milk
- vanilla bean seeds (reserved from pudding recipe)
- 1/3 cup sugar
- 16 egg yolks
- 3 whole eggs
- 3 egg yolks
- 5 tablespoons cocoa
- 1 1/2 cups brown sugar
- 1 cup heavy cream
- 2-1/2 cups milk
- pinch of salt
- 1 vanilla bean, split and scraped (seeds reserved)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 tablespoons sugar
- 1/2 cup brandy
- 4 to 5 croissants
- 4 bananas
- 3 tablespoons butter, plus more for pan
- splash of lemon juice
- powdered sugar (for garnish)
Directions
- In a heavy-bottomed pot, scald milk and seeds from vanilla bean. Set aside.
- In a bowl, combine egg yolks and sugar.
- Slowly add some of the milk and vanilla mixture to temper eggs.
- Pour eggs back into pan with milk. Stir continuously over medium heat until mixture thickens. Remove from heat and let cool.
- Preheat oven to 375°.
- Butter bottom and sides of a 2-quart baking dish.
- In a bowl, lightly beat together eggs.
- Add cocoa and sugar. Whisk with an Oster® hand mixer until incorporated.
- Put cream and milk with egg mixture in a double boiler over medium heat. Heat until warm.
- Add salt, spices, sugar and brandy.
- Continue cooking, stirring constantly, until liquid thickens.
- Cut croissants into cubes.
- Slice bananas and saute with butter over medium heat until soft.
- Add chocolate mixture and stir well.
- Pour into baking dish and bake in a water bath for approximately 30 minutes. Let cool for 15 minutes.
- Spoon pudding into dessert bowls.
- Pour crème anglaise over pudding. (Whipped cream or a favorite chocolate sauce can be substituted if desired).
- Dust with powdered sugar.
