This divine chocolate croissant and banana putting is the perfect hot pudding to serve after Sunday lunch, and can be made with just a few simple ingredients - including stale croissants or bread! It is a good alternative to traditional bread and butter pudding, especially if you throw in a handful of chopped mixed fruit or sultanas or some roughly chopped hazelnuts. Serve with pouring cream or scoops of vanilla ice cream.
Ingredients
- 4 large croissants
- 8tbsp chocolate and hazelnut spread
- 2 small bananas, peeled and sliced
- 2 eggs, beaten
- 200ml milk
- 1tsp vanilla extract
- 2tbsp Demerara sugar
WEIGHT CONVERTER
Method
- Halve or thickly slice the croissants and spread with the chocolate and hazelnut spread. Arrange the croissants in a buttered ovenproof dish with half the banana slices.
- Beat together the eggs, milk and vanilla extract and pour over the croissants. Leave to stand for 20mins to allow the liquid to soak into the croissants. Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4.
- Scatter over the rest of the banana slices and sprinkle over the Demerara sugar. Bake for 30-35mins until the croissants are golden and the custard has just set.
Top Tip for making Chocolate croissant and banana pudding
Use thick slices of sweet brioche bread instead of the croissants.
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Eton Mess trifle
Layers of sweet berries, jelly, custard, cream, and heaps of mini meringues. Delicious...
By Rose Fooks Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Best Valentine's Day jokes for kids
Put a smile on your little one's face with these hilarious Valentine's Day jokes for kids
By Charlie Elizabeth Culverhouse Published
-
6 adorable mini me pyjama sets that are perfect for Valentine's Day (and every night after)
Share the love with your kids this Valentine's Day with these adorable mini me pyjama sets, from just £12.50
By Sarah Handley Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published