Chocolate Banana Croissant Bread Pudding

Western.Chefs's picture

Nov. 10, 2011


Eggs 2 Large
Egg yolks 3 Large
Unsweetened cocoa powder 5 Tablespoon
Packed brown sugar 1 1/2 Cup (24 tbs)
Milk 2 1/2 Cup (40 tbs)
Heavy cream 1 Cup (16 tbs)
Salt 1 Pinch
Vanilla bean 1/2 , split, scraped, seeds reserved
Ground nutmeg 1/2 Teaspoon
Ground cinnamon 1/2 Teaspoon
Sugar 3 Tablespoon
Brandy 1/2 Cup (8 tbs)
Butter 3 Tablespoon
Firm bananas 4 , peeled and sliced
Lemon juice 1 1/2 Tablespoon
Croissants 4 Large , cut into cubes
Vanilla ice cream/Lightly sweetened whipped cream 1/2 Cup (8 tbs) (Or As Required)



1) Preheat the oven to 375 °F.


2) In the top of a double boiler, whisk the eggs until blended.

3) Whisk in the cocoa powder and brown sugar until thoroughly blended.

4) Then stir in the milk and cream.

5) Set the top of the double boiler over the bottom pan and warm the mixture.

6) Stir in the salt, spices, sugar and brandy; blend thoroughly.

7) Stir continuously and cook until the mixture is thickened and coats a spoon.

8) In a small skillet, melt the butter, saute the banana in butter until just softened.

9) Sprinkle with the lemon juice.

10) In a bowl, combine the chocolate custard, croissants and bananas together.

11) In a buttered 2 1/2-quart baking dish, spoon the mixture.


12) Set the baking dish in a large pan and fill halfway with hot water.

13) Bake in the preheated oven for about 30 minutes until set.


14) Serve the Chocolate Banana Croissant Bread Pudding on dessert plates.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1439Calories from Fat 615

 % Daily Value*

Total Fat 69 g106.2%

Saturated Fat 35 g175%

Trans Fat 0 g


Sodium 802 mg33.42%

Total Carbohydrates 176 g58.7%

Dietary Fiber 11 g44%

Sugars 132 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet