Baked French Toast with Caramelised Banana


Serves 6

Preparation Time

Cook time

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Cook's NoteYou could also substitute banana for peaches.
Entertainer's TipMake these delectable desserts in advance and bake when ready to serve.
Product TipPerfect for a multitude of uses the Le Creuset Stoneware mini cocotte is fridge, freezer, microwave and oven safe.
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French Toast:

  • 6 butter croissants, cut into 2cm-thick slices
  • 2 bananas, sliced
  • 8 large eggs
  • 2 cups cream
  • 1 cup milk
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Salt

Caramelised Banana:

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 3 bananas, cut into 1,5cm-thick slices
  • icing sugar, for garnish


Preheat the oven to 180ºC.

Arrange the croissant slices in six mini cocottes, inserting a few slices of banana between each layer and finishing with the bread.

In a large bowl, whisk the remaining French Toast ingredients until blended but not too bubbly. Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

Bake for 10–15 minutes or until the pudding has puffed up slightly and is golden brown.

In the meantime, combine the butter and sugar in a saucepan and stir over medium heat until golden brown. Add the bananas and stir through for 5 minutes until caramelised. Spoon a few slices of caramelised banana onto each dessert and dust with icing sugar before serving.