Banana Croissant French Toast (Print Version)
# Ingredients:
→ Custard Base
01 -
0.25 teaspoon salt
02 -
1 tablespoon banana extract
03 -
1 tablespoon vanilla extract
04 -
200 g granulated sugar
05 -
2 large eggs
06 -
240 ml heavy cream
07 -
240 ml whole milk
→ Assembly
08 -
6 croissants, stale and cut into big chunks
09 -
1 banana, ripe and cut into slices
→ For Serving
10 -
Maple syrup, use as much as you like
# Instructions:
01 -
Cut out pieces while it’s nice and warm. Pour on some maple syrup if you want.
02 -
Slide it into the oven without a lid and bake for 45 to 50 minutes. When the top looks golden and the custard isn’t runny, take it out. Let it stand about 10 minutes before anyone digs in.
03 -
Dump the soaked croissant mix into your greased baking dish. Push banana slices down throughout so they’re spread around.
04 -
Toss the croissant bits right into the custard. Stir till everything’s coated. Leave it sitting for 30 minutes or so, making sure to mix it halfway so it soaks up evenly.
05 -
Grab a big bowl and whisk together milk, cream, eggs, sugar, both extracts, and salt. Keep mixing till it’s smooth.
06 -
Heat your oven to 175°C. Coat your 20 x 20 cm baking dish with oil or spray so nothing sticks, then set aside.
# Notes:
01 -
Letting your croissants sit overnight actually helps them soak up custard way better and not fall apart.
02 -
Don’t cut it up right away. Resting after baking makes it easier to slice and the taste gets even better.