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