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Chocolate Banana Croissant Bread Pudding

Chocolate Banana Croissant Bread Pudding

in Cooking | July 8, 2013

Try this très decadent version of bread pudding, made with chocolate, bananas and pastry croissant.

  • Bread Pudding:
  • 9 large croissants
  • 8 large eggs
  • 1 1/2 cups sugar
  • 3 cups heavy cream
  • 2 tablespoons vanilla extract
  • 1/8 teaspoon salt
  • Caramelized Bananas:
  • 5 ripe bananas
  • 2 cups semi-sweet chocolate chips
  • 4 tablespoons butter
  • 16 oz. brown sugar
  • 1 tablespoon cinnamon


  1. Slice croissants in half lengthwise; tear bottom halves of croissants into small pieces.
  2. Whisk together eggs and sugar. Whisk in cream, vanilla, and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 1 hour.
  3. For caramelized bananas heat up butter and slice bananas about half-inch thick disks, add to butter and once brown add sugar and cinnamon; set aside off heat.
  4. Add semi sweet chocolate chips and mix until thoroughly combined. Place spoonfuls of bread mixture alternating with caramelized banana mixture into paper baking cups.
  5. Bake at 350° for 30 minutes or until set. Serve warm.

SERVINGS: 24 Print Recipe

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