Tuesday, January 17, 2012

Banana Nutella Croissant Pudding

Just 8 measly posts for year 2011 :(
I have been procrastinating alot and have not been productive in the kitchen.
Yep, I totally didnt find any mojo to update my blog for 2011 and that's really a shame.

I do hope to find more time to try new recipes and update my blog this year.  Lets see how it goes.
I have already some recipes in mind that I want to try, like David Rocco's Tiramisu and Joy of Baking's Cranberry Upside Down Muffins and had in fact stocked up my pantry and fridge with the required ingredients.

But for now let me share with you this sweet, rich and satisfying dessert to kick off 2012 - Nutella Banana Croissant Pudding.

By the way, World Nutella Day is happening on 5 Feb 2012 and I am also going to share this recipe at nutelladay.com

Croissant cut lengthwise and slather with nutella and topped with chopped bananas.

Croissant soaking up all the custard goodness.

Banana Nutella Croissant Pudding ready to be served.


6 - 8 croissants
nutella, just enough to spread on croissant
2 eggs
2 cups heavy cream
3/4 cup caster sugar
1 tsp vanilla extract
1/4 tsp salt
2 small bananas, chopped

powdered sugar for dusting


Preheat the oven to 180C.
Slice each croissant in half lengthwise then slather each side with Nutella.
Put the halves back together to make sandwiches and cut into 4 pieces.
Add croissant and bananas pieces to a baking dish.
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the croissant pieces.
Leave the croissant to absorb the custard for a few minutes.
Cover with aluminum foil and bake in the preheated oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown.
Ensure that the liquid has been completely absorbed.
Let cool and then sprinkle on powdered sugar to finish.
Best served warm or with a scoop of good vanilla ice cream.

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