1¼ cups milk
300ml thickened cream
½ cup Kahlua
¼ cup honey
1 stick cinnamon
1 vanilla bean, split, seeds scraped
6 small croissants, halved
4 bananas, halved
1 Tbsp demerara sugar
Whipped cream, to serve
Preheat oven to moderate, 180 degrees C. Lightly grease a 6-cup casserole dish.
In a medium saucepan, combine milk, cream, kahlua, honey, cinnamon and vanilla. Stir over medium heat, 5-7 mins, until almost boiling. Strain mixture into a large jug. Cool slightly. Discard cinnamon.
In a large bowl, whisk eggs until frothy. Gradually whisk in hot milk mixture.
Layer croissants and bananas alternately in dish, overlapping slightly. Pour egg mixture over. Sprinkle evenly with sugar.
Place in a large baking dish. Add enough hot water to come halfway up the sides of casserole dish.
Bake 55-60 mins until custard is just set when tested with the tip of a knife (knife will be clean when removed).
Remove pudding from water bath. Cool 5 mins before serving with whipped cream.