Banana Croissant French Toast (Print Version)
# Ingredients:
→ Custard Base
01 -
240 ml whole milk
02 -
240 ml heavy cream
03 -
2 large eggs
04 -
200 g granulated sugar
05 -
1 tablespoon vanilla extract
06 -
1 tablespoon banana extract
07 -
0.25 teaspoon salt
→ Assembly
08 -
1 ripe banana, sliced
09 -
6 day-old croissants, cut into 2-4 cm pieces
→ For Serving
10 -
Maple syrup, as desired
# Instructions:
01 -
Preheat the oven to 175°C. Lightly grease an approximately 20 x 20 cm baking dish with neutral oil or non-stick spray and set aside.
02 -
In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, banana extract, and salt until well combined.
03 -
Fold croissant pieces into the custard mixture, ensuring all pieces are fully coated. Let the mixture rest for 25–30 minutes, stirring once halfway through to promote even soaking.
04 -
Transfer the soaked croissant mixture to the prepared baking dish. Gently nestle sliced banana evenly throughout the casserole.
05 -
Bake uncovered for 45–50 minutes, or until the custard is set and the top is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
06 -
Slice and serve warm, drizzled with maple syrup according to preference.
# Notes:
01 -
Day-old croissants provide a better texture as they absorb the custard without becoming overly soggy.
02 -
Allow the casserole to rest after baking for easier slicing and optimal flavor.