Banana, Coconut and Chocolate Croissant Pudding Recipe
Banana, Coconut and Chocolate Croissant Pudding Recipe
6 croissants, sliced in half horizontally
100g butter, softened
3 bananas, sliced 1cm
1/2 cup long strand coconut
125g dark chocolate, chopped coarsely
4 eggs, beaten
750ml milk
½ cup sugar plus extra for sprinkling
1 teaspoon pure vanilla extract
Preheat the oven to 180°C
Butter the insides of the croissants with the butter.
Put the bottoms of the buttered croissants in the bottom of an ovenproof dish in one layer, buttered side down.
Make a layer of bananas, coconut and chocolate, keeping a little of the coconut and chocolate for the top.
Cover with the croissant tops
Beat the eggs, milk, sugar and vanilla.
Pour everything evenly over the croissant mixture.
Push the croissants under the liquid and let them re-inflate.
Let stand 5 minutes for the liquid to soak into the croissants.
Sprinkle with the reserved coconut and chocolate and plenty of extra sugar.
Place in the oven and bake for 45 minutes or until puffed up and well set. (Cover loosely with foil if the top gets to brown)
Remove from the oven and serve with coconut cream, vanilla ice cream or whipped cream.
Serves 6.
Ray McVinnie Banana Chocolate Croissant Pudding Recipe
