This recipe is exceptional and so easy to make! Every time I make it, I get asked for the recipe. It is by far my most requested dessert. Enjoy!

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
1 hr 30 mins
total:
2 hrs 45 mins
Servings:
14
Yield:
1 9x13-inch baking dish
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Bread Pudding:
Rum Sauce:

Directions

Instructions Checklist
  • Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.

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  • Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.

  • Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

Cook's Note:

You can use a smaller baking pan; it depends on the size of the croissants. I make sure the dish is filled to the top to have some thickness.

Nutrition Facts

526 calories; protein 6g; carbohydrates 72.1g; fat 24g; cholesterol 94.4mg; sodium 334.6mg. Full Nutrition
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