- 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
- 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.