Banana Bread Pudding

This banana bread pudding recipe updates an old favorite by replacing regular bread with croissants and adding mashed banana to the creamy custard mixture.



PREP: 20 minutes
BAKE: 40 minutes
STAND: 30 minutes
OVEN: 350*F
MAKES: 10 to 12 servings

INGREDIENTS
1 12-ounce can (1 ½ cups) evaporated milk
1 1/3 cups mashed ripe bananas (4 medium)
3 eggs
½ cup granulated sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
¼ to ½ teaspoon almond extract
2 large croissants, cut or torn into 1-inch pieces (4 cups)
¼ cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon ground cinnamon
½ cup chopped pecans
Whipped cream or ice cream (optional)

PREPARATION
1. In a medium bowl whisk together evaporated milk, bananas, eggs, granulated sugar, vanilla, 1 teaspoon cinnamon, and the almond extract. Place croissant pieces in a lightly greased 2-quart rectangular baking dish. Pour egg mixture over croissants in dish, pressing lightly to thoroughly moisten the croissants.
2. In a small bowl combine brown sugar, flour, melted butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over croissant mixture.
3. Bake, uncovered, in a 350°F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 30 minutes. Serve warm. If desired, top with whipped cream or ice cream.

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