| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 eggs
- 1 cup heavy cream
- 2 tablespoons vanilla extract
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch salt
- 2/3 cup cubed Brie, optional
- 6 day-old croissants, torn or chopped into bite-size pieces (see Cook’s Note)
- 6 tablespoons unsalted butter
- 2 bananas, chopped
- 1/2 cup brown sugar
- 2/3 cup chopped walnuts or pecans
- 1/2 cup rum
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- For the bread pudding: Preheat the oven to 375 degrees F.
- In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes.
- Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
- For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes.
- Serve the bread pudding hot, topped with some of the sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 585 |
| Total Fat | 37 g |
| Saturated Fat | 19 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 10 g |
| Cholesterol | 138 mg |
| Sodium | 274 mg |