This Croissant Bread Pudding From the Chew was created by Daphne Oz. It's made with tender croissants and bananas and drizzled with a hazelnut spread.
Keyword: bread pudding, dessert, French, pudding
Author: The Chew
6croissantscut into thirds
2bananassliced, plus more for garnish
1 ½cupsheavy cream
Preheat oven to 350 degrees. Butter a 9x9 baking dish.
Place the cut croissants into the baking dish so they fit snug. Sprinkle in the cut pieces of banana and push to fall between the pieces of croissant.
Whisk together the eggs, cream, milk, vanilla, and salt. Add half of the chocolate-hazelnut spread and whisk to combine. Pour over the croissants. Let stand at room temperature for 30 minutes. Cover with aluminum foil and place in the oven to bake until the custard is set, about 45 minutes. Uncover and cook for an additional 15 minutes.
Remove and let rest for 15 minutes before serving. Garnish with a few pieces of bananas and a warm drizzle of the remaining chocolate-hazelnut spread.
***Recipe reprinted with permission from The Chew: An Essential Guide to Cooking and Entertaining, copyright 2016.