Banana and Croissant Custard Pudding Recipe

There are many versions of the old-fashioned Bread and Butter Pudding. This one uses croissants, but it could also be changed to use raisin toast, bread, pikelets, or anything similar.

The custard is absolutely delicious and would also be great for use on Christmas puddings, tarts, and other desserts at Christmas time.

Ingredients:

• 1 ½ cups milk

• 300ml thickened cream

• ½ cup Kahlua (or coffee liqueur substitute)

• ¼ cup honey

• 1 tsp cinnamon

• A dash of vanilla essence

• 4 eggs

• 6 small croissants, cut in half

• 4 bananas, cut in half lengthwise

• 2 tbsp cinnamon sugar

  
  

Method:

1. Preheat the oven to 180°C and prepare a large tray half-filled with water.

2. Using a 6-cup oven-proof dish, butter the sides and base, covering all surfaces.

3. Place the croissants base-down into the dish.

4. Work the cut bananas into the dish as well.

5. In a saucepan, add the milk, cream, Kahlua, honey, vanilla, and cinnamon. Stir continuously over medium heat until almost boiling. Remove from the heat and allow to cool until a skin starts to form on top.

6. Prepare the eggs by beating them in a separate bowl. Whisk until light and fluffy.

7. Remove the skin from the milk mixture and gradually whisk it into the eggs.

8. Pour the custard over the croissants.

9. Place the dish into the water bath and cook for approximately 40 minutes or until the custard has set.

10. Allow to cool slightly and serve with whipped cream and/or ice cream.

    
    

Storage Notes:

This Banana and Croissant Custard Pudding isn’t suitable for freezing and is best eaten immediately.