Nutella, Banana, and Croissant Pudding
Nutella, Banana, and Croissant Pudding is a main course that serves 4. One serving contains 858 calories, 17g of protein, and 48g of fat. For $2.27 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 505 people found this recipe to be tasty and satisfying. It is brought to you by Serious Eats. A mixture of eggs, butter, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 61%. Try Nutella Croissant Bread Pudding, Nutella Banana Brioche Bread Pudding, and Croissant Pudding for similar recipes.
Servings: 4
Ingredients:
2 bananas, sliced into 1/4- to 1/2-inch disks
1 tablespoon butter
1/2 cup cream
12 ounces mini croissants (about 4 to 6 croissants)
4 eggs, beaten
1/2 cup milk
1/2 cup Nutella spread
1/4 cup sugar
Equipment:
baking pan
oven
whisk
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat to 350°. Butter and 8- by 8-inch baking pan and set aside. 2 Slice croissants in half lengthwise and arrange half of them along the bottom of the buttered dish. Scatter sliced bananas over halved croissants, then dollop Nutella on top of bananas. Whisk together milk, cream, sugar, and eggs and pour half of milk mixture over croissants. Place remaining halved croissants on top, then pour over remaining milk mixture. Allow bread pudding to sit for an hour, or up to overnight. 3 Place in oven and bake until egg is set and puffy, about 30 minutes. Allow to sit for 15 minutes before serving.
Step by step:
1. Adjust oven rack to middle position and preheat to 350°. Butter and 8- by 8-inch baking pan and set aside.
2. Slice croissants in half lengthwise and arrange half of them along the bottom of the buttered dish. Scatter sliced bananas over halved croissants, then dollop Nutella on top of bananas.
3. Whisk together milk, cream, sugar, and eggs and pour half of milk mixture over croissants.
4. Place remaining halved croissants on top, then pour over remaining milk mixture. Allow bread pudding to sit for an hour, or up to overnight.
5. Place in oven and bake until egg is set and puffy, about 30 minutes. Allow to sit for 15 minutes before serving.
Nutrition Information:
covered percent of daily need
