Banana French Toast Croissant (Print Version)
# Ingredients:
→ Custard Base
01 -
0.25 teaspoon salt
02 -
240 ml heavy cream
03 -
1 tablespoon banana extract
04 -
240 ml whole milk
05 -
200 g granulated sugar
06 -
2 large eggs
07 -
1 tablespoon vanilla extract
→ Assembly
08 -
6 day-old croissants, sliced into chunks 2-4 cm big
09 -
1 ripe banana, cut into slices
→ For Serving
10 -
Maple syrup, use as much as you like
# Instructions:
01 -
Dish up while still warm, then pour on some maple syrup as much as you want.
02 -
Pop the dish in the oven uncovered for about 45 to 50 minutes. The top should look golden and the custard should feel set. Take it out and let it hang out for 10 minutes so it’s easier to serve.
03 -
Spoon the croissant mix into your prepped baking dish. Tuck banana slices all over to spread them out nice and even.
04 -
Dump the croissant chunks into the bowl of custard. Stir them around so every bit gets coated. Leave this sitting for 25 to 30 minutes and give it another quick mix partway through.
05 -
Grab a big bowl, then mix up milk, cream, eggs, sugar, vanilla, banana extract, and salt until it’s totally smooth.
06 -
Get your oven hot—set it to 175°C. Hit a 20 by 20 cm baking dish with some oil or nonstick spray, then put it aside for now.
# Notes:
01 -
Using yesterday’s croissants works best—they soak up the custard nicely without going mushy.
02 -
Let the dish cool a bit after it’s baked so it cuts cleaner and tastes even better.