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Whenever we've got leftover croissants and a banana that's seen better days, this baked banana croissant breakfast is our go to. It turns those bakery scraps into a creamy, dreamy morning treat that always feels like a little celebration but takes almost no time to throw together.
The first time I made it for Croissant Day, the banana and buttery smell filled the house and everyone just had to peek their heads in to see what was baking.
Tasty Ingredients
- Maple syrup: drizzle some over the dish after baking for a sweet finish only go for the real stuff if you can
- Day old croissants: the flakier the better they soak up the mixture and get crispy tops while staying soft inside
- Ripe banana: pick a banana with brown spots but not all mushy gives the dish a mellow banana flavor and creamy bite
- Salt: just a pinch does the trick to boost the flavors
- Banana extract: kicks up the banana flavor use it if you want to really taste the fruit
- Vanilla extract: makes everything warm and cozy stick to pure if you can
- Granulated sugar: sweetens the whole thing I like using organic for a hint of caramel taste
- Large eggs: holds it together while keeping the custard soft
- Heavy cream: serious richness and turns it into bread pudding territory
- Whole milk: makes everything smooth go for whole milk for the best texture
Simple Step-by-Step Directions
- Rest and Serve:
- Give it ten minutes to cool down before slicing in. This helps the custard set and makes it way easier to serve. Pour on some maple syrup before you dig in.
- Bake It:
- Slide the dish into the oven right in the middle at 350 degrees F. Bake for about 45-50 minutes. It's done when you poke the center and it doesn't jiggle. The top should look browned.
- Add Bananas:
- Carefully tip the croissant mixture into your oiled dish and scatter banana slices all over. Gently push the fruit in so every piece gets plenty.
- Soak the Croissants:
- Chop or tear your croissants, toss them into the bowl, and fold until coated all over. Let it all soak about half an hour, stirring once. This makes sure every bite gets fluffy from the creamy custard.
- Make the Custard:
- Grab a large bowl and whisk up 1 cup milk, 1 cup cream, 2 eggs, 1 cup sugar, 1 tbsp vanilla, 1 tbsp banana extract, and 1/4 tsp salt. Whisk until it looks mixed and smooth with sugar melted in.
- Prep the Pan:
- Spray an 8 inch square baking dish with nonstick spray so nothing sticks. Keep it close—you’ll need it in just a bit.
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Honestly, I love how the croissants puff up while baking and get toasty on top. When the banana caramelizes, my kids go right for those crispy golden corners every time.
Storing Made Easy
Toss leftovers in the fridge covered for three days tops. The inside stays soft and the croissants keep some bite. Reheat slices in the microwave or a 300 degree oven until nice and warm.
Swaps and Substitutes
No croissants? Brioche or challah totally work. Almond extract adds a nutty vibe. Skip banana extract? Just use a second banana for double the fruity flavor.
How to Serve
Warm it up and pour on pure maple syrup. Toss on extra banana slices for good measure. Goes great with berries, whipped cream, coffee, or a big mug of chai.
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Origins and Traditions
Think of this as a mashup between French toast and bread pudding. Comfort food at its best. The croissants add that French café feel while bananas and creamy custard keep it super classic American breakfast style.
Frequently Asked Questions
- → Is it okay to make this dish a day early?
Definitely! Just put it together the night before, cover, and pop in the fridge. Bake it right before you want to eat.
- → Which type of croissants should I use?
Ones that are a day old are best because they'll soak up all that creamy stuff and not get mushy.
- → Can I swap out banana extract?
If you don't have banana extract, use a little mashed banana or an extra dash of vanilla to boost the flavor.
- → How do I tell if it's finished baking?
The top should look golden and when you poke it with a knife, it comes out nearly clean.
- → Do I have to serve it with maple syrup?
Nope! Try whipped cream or just toss on some fresh fruit if you’d like something different.