This is a divine hot pud made with just a few simple ingredients. It’s perfect for serving after a classic Sunday roast as it can be prepared in advance then just popped in the oven when the roast comes out. It’s best to use slightly stale croissants which will soak up the custard nicely before baking. For an even richer flavour replace the milk with single cream or use a mix of milk and cream. Add a handful of chopped mixed fruit or sultanas for an extra fruity flavour 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
1tsp vanilla extract
2tbsp Demerara sugar
Use thick slices of sweet brioche bread instead of the croissants.
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.
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 180°C/350°F/Fan 160°C/Gas Mark 4.
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.