The inspiration behind this recipe goes back a very long way.  It must have been about 7 or 8 years ago when I attended the DSTV BBC food channel launch into South Africa. It was the first dedicated food channel we got in our bouquet. As part of this launch, I had front row seats to a ‘ready, steady cook’ between Antony Worrall Thompson and Alan Coxon.

I was terribly excited but also quite shy as I desperately wanted to volunteer to be one of the assistants.

One of the things that impressed me the most aside from the very calm way in which these chefs put together a three course meal in a very speedy thirty minutes, was a dessert that Antony made. I got to taste it at the end, and have had it at the back of my mind to make my own version of since.

Banana + caramel + cream = a match made in heaven for me.

He took a croissant (could be slightly stale), tore it up and addded to it a banana caramel sauce and cream and baked it.

It was intensly sweet and rich.

This is what you need to make this:

  • 1 large croissant (can be slightly stale)
  • 1/2 cup sugar
  • 2 Tbs water
  • 1/2 cup cream
  • 1/2 cup milk
  • 2Tbs Bourbon or Rum (I used Captain Morgan Spiced Gold)
  • 2 eggs beaten
  • 1 banana sliced

How to make this:

  • Pre heat the oven to 180 C / 350 F
  • in a small oven proof dish (about 500ml in capacity), break up the croissant into large, thin shards and layer this with the sliced banana
  • put the sugar and water in a heavy past pot and heat. Do not sir, and allow the sugar to melt and turn golden
  • once the sugar has melted to a golden colour, remove from the heat and whisk in the cream (there will be a lot of spluttering but keep stirring)
  • when the cream is incorporated, add the milk (it will be quite runny now) and the rum or bourbon
  • add the  beaten egg whilst whisking all the time and immediately pour over the croissant and banana
  • allow this to stand for 10 minutes and then bake for 20 minutes until golden brown

The egg adds a custardy-ness to the dish which breaks the caramel sweetness a bit which is good as it could get quite cloying. The pudding will puff up to fill the dish.

Serve warm with custard, cream or ice cream.

10 Comments

  1. frootcake

    golly – this looks like pud perfection! I’m not entirely sure we can wait until winter for this one…in fact I think I can feel it cooling down on the Ridge already 😉 xxx

  2. Sam

    Thanks Maureen, its so easy to make. You double up for bigger quantites or you can add more banana.

  3. Eish – that rum with the banana is gonna be aaaaaaawesome ….. stunning recipe xxx yummy – can’t wait for this blasted heat to b***er off to enjoy some real food … i feel like a rabbit I have eaten so many salads!! My ribs are crying out for nourishment! xxxx jan

  4. Sam – this looks insanely good! Been toying with some breadpudding ideas myself, but have to say this beats all my ideas hands down. I think I’ll just have to go get some croissants and bananas and call it a day.

  5. Sam

    Thanks K boy – a bit different to the type of stuff you get there I am sure 🙂

  6. Sam

    Thanks M, I love that I bought the all butter croissants a day old for R6 per bag. I popped them in the freezer and can use in those emergency week end mornings when you feel like a treat. perfect just re heated in the oven. I am not the biggest bread and butter pudding fan, there is a diconnect for me using bread in a pudding for some reason, but croissants just suddenly make it right for me this way. They are half way to being a dessert anyway. Using a choc or raisin croissant would also be awesome.

  7. Jacqui Hudson

    Hi
    Do those measurements in your recipe do a serving for ONE.

  8. Sam

    Hi Jacqui, Im not too sure what you are asking me? This pudding will yield about 4 servings.

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