Ingredients
1¼ cups milk
300ml thickened cream
½ cup Kahlua
¼ cup honey
1 stick cinnamon
1 vanilla bean, split, seeds scraped
4 eggs
6 small croissants, halved
4 bananas, halved
1 Tbsp demerara sugar
Whipped cream, to serve
Method
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Preheat oven to moderate, 180 degrees C. Lightly grease a 6-cup casserole dish.
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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.
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In a large bowl, whisk eggs until frothy. Gradually whisk in hot milk mixture.
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Layer croissants and bananas alternately in dish, overlapping slightly. Pour egg mixture over. Sprinkle evenly with sugar.
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Place in a large baking dish. Add enough hot water to come halfway up the sides of casserole dish.
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Bake 55-60 mins until custard is just set when tested with the tip of a knife (knife will be clean when removed).
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Remove pudding from water bath. Cool 5 mins before serving with whipped cream.
Cook's tip
This is also delicious using fruit loaf, brioche or thick bread. Serve with ice-cream.
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