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Recipe

Sticky banana and hazelnut croissant pudding

The danger with Nici Wickes' croissant pudding recipe is that it's just too easy to make! Banana, hazelnuts and dark chocolate come together to create an indulgent dessert that's simply irresistible.

By Nici Wickes
  • 30 mins cooking
  • Serves 2 - 4
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Ingredients

  • 2 croissants
  • 2 bananas, thickly sliced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 250 millilitre cream
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup hazelnuts, toasted and roughly chopped
  • 40 gram dark chocolate, roughly chopped (optional)
  • ice cream and cream, to serve

Method

  • 1
    Preheat oven to 180°C. Butter a small ovenproof dish.
  • 2
    Tear the croissants into bite-sized pieces, then toss with the banana and spices. Add to the ovenproof dish.
  • 3
    Heat the cream and brown sugar in a small saucepan until just coming to the boil. Stir until the sugar dissolves, then add the vanilla.
  • 4
    Pour over the banana and croissants, pressing down to ensure maximum soakage. Top with the hazelnuts and chopped chocolate.
  • 5
    Bake for 30 minutes until firm and golden on top.
  • 6
    Serve warm with ice cream and cream.

Notes

You can use crusty bread or hot cross buns instead of croissants.

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