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Whenever we've got leftover croissants and a ripe banana laying around, I throw together this comfy banana croissant bake for breakfast. It totally transforms those bakery extras into a sweet, custardy morning treat that honestly couldn’t be easier.
The very first time I popped this in the oven, the buttery banana smell had everyone in the house wandering in asking what I was baking for National Croissant Day.
Tasty Ingredients
- Maple syrup: pour some real stuff over your bake for a cozy finish when serving
- Day old croissants: flakier ones really soak up that custard and bake crisp up top but soft inside
- Ripe banana: pick one with brown speckles for the sweetest flavor and creamiest texture
- Salt: just a pinch is enough to brighten all the flavors
- Banana extract: amps up banana vibes and makes everything pop
- Vanilla extract: for that warm undertone—go for pure, not the fake stuff
- Granulated sugar: sweetness with a hint of caramel if you use organic
- Large eggs: keeps it all held together after you bake it
- Heavy cream: extra rich, just like cozy bread pudding
- Whole milk: gives your custard that perfect creaminess—don’t go for low fat
Dreamy Step-by-Step
- Rest and Serve:
- Let the bake chill about ten minutes before you slice in. That helps the custard finish setting and makes it way easier to dish out. Add maple syrup just before serving!
- Bake the Casserole:
- Set your dish in the center of your oven and cook at 350°F for 45–50 minutes. It’s done when the middle stops looking wobbly and the croissant top goes toasty brown.
- Add the Bananas:
- Carefully pour your soaked croissant mix into the greased pan. Tuck banana rounds all over so you hit banana with every bite.
- Soak the Croissants:
- Toss your torn croissant bits into the custard. Fold gently to coat every piece. Let it stand up to half an hour, giving them a stir halfway so everything gets nice and soaked.
- Make the Custard:
- Whisk up one cup milk, one cup cream, two eggs, one cup sugar, one tablespoon vanilla, one tablespoon banana extract, and a quarter teaspoon salt. Whisk it until smooth and the sugar’s totally dissolved.
- Prep the Pan:
- Rub nonstick spray all over an eight-inch square baking pan so nothing gets stuck, then set it nearby.
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Watching the croissants puff up in the oven is the best part. Those banana slices on top get sticky-sweet and golden. My kids always beg for the crispy corners!
Storing Your Leftovers
Keep any extra covered in the fridge (up to three days) and it’ll stay creamy and yummy. Reheat pieces in the microwave or heat in a 300-degree oven until warm again.
Swap Ideas
Out of croissants? Brioche or challah totally work. Swap almond extract for a nutty spin. If you don’t have banana extract, just toss in another banana instead.
How to Serve
Douse warm slices with real maple syrup and layer extra banana on top if you want. Serve with coffee or chai. For something special, add berries or a spoonful of whipped cream on the side.
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Where It Comes From
This tasty bake blends classic bread pudding with a French toast vibe. Croissants add that Parisian bakery touch, while banana and custard make it feel like an American comfort brunch.
Frequently Asked Questions
- → Is it OK to make this ahead?
You sure can. Put it all together the night before, pop it in the fridge, then bake when you're ready in the morning.
- → Which croissants should I use?
Use croissants that aren’t super fresh. A day old is best because they don’t go all mushy when soaking up the custard.
- → I don’t have banana extract—what now?
No worries if you can’t find it. Add a little more vanilla or smash up some banana and mix it in for flavor.
- → When is this bake finished?
When the top looks nicely browned and the middle isn’t jiggly, you’re set. Stick in a knife—if it’s mostly clean, pull it out.
- → Do I really need maple syrup?
Syrup’s awesome, but whipped cream or berries work too if you want to switch it up.