Chocolate croissant and banana pudding

(6 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chocolate croissant and banana pudding
Chocolate croissant and banana pudding
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This divine chocolate croissant and banana putting is the perfect hot pudding to serve after Sunday lunch, and can be made with just a few simple ingredients - including stale croissants or bread! It is a good alternative to traditional bread and butter pudding, especially if you throw in a handful of chopped mixed fruit or sultanas or some roughly chopped hazelnuts. Serve with pouring cream or scoops of vanilla ice cream.


  • 4 large croissants
  • 8tbsp chocolate and hazelnut spread
  • 2 small bananas, peeled and sliced
  • 2 eggs, beaten
  • 200ml milk
  • 1tsp vanilla extract
  • 2tbsp Demerara sugar

Use thick slices of sweet brioche bread instead of the croissants.


  1. Halve or thickly slice the croissants and spread with the chocolate and hazelnut spread. Arrange the croissants in a buttered ovenproof dish with half the banana slices.
  2. Beat together the eggs, milk and vanilla extract and pour over the croissants. Leave to stand for 20mins to allow the liquid to soak into the croissants. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4.
  3. Scatter over the rest of the banana slices and sprinkle over the Demerara sugar. Bake for 30-35mins until the croissants are golden and the custard has just set.

Your rating

Average rating

  • 3
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter