Diana's Desserts - www.dianasdesserts.com

Pudding De Pain De Banane De Croissant

Servings: Six-6 Ounce Servings
Translated from French into English, this New Orleans Cajun Bread Pudding is "Croissant Banana Bread Pudding". These wonderfully light puddings are like little souffle's, and the special sweetness of the Southern Comfort Sauce makes this dessert a decadent treat for a very special occasion..........Diana's Desserts

Croissant Bread Pudding
(Makes Six 6-oz. Servings)

Work Time: 20 Minutes
Cook Time: 30-35 Minutes

Whisk Together:
1 cup whole or 2% milk
1 cup heavy cream
3 egg yolks (reserve whites)
1/4 cup sugar
1 t. vanilla extract
1 t. orange zest, minced

Soak in Milk Mixture:
4-5 large croissants, torn into large pieces (about 5 cups)

Stir Together:
2 ripe bananas, sliced (about 2 cups)
1/4 cup brown sugar
Lemon juice to taste

Whip to Soft Peaks; Fold into Bread:
3 egg whites
Pinch of salt

Combine; Sprinkle Puddings with:
2 T. sugar
2 t. cinnamon

Dust Each Pudding with Powdered Sugar; Serve with:
Southern Comfort Sauce

Southern Comfort Sauce
(Makes About 2 Cups)
Work Time: 10 Minutes
Cook Time: 5 Minutes

2 cups whole milk
1/4 cup sugar
1/8 t. kosher salt

Combine; Temper in Hot Milk Mixture:
1/4 cup Southern Comfort
2 T. cornstarch
1 egg yolk

Cook; Off Heat Add:
1 t. vanilla extract

Preheat oven to 400°; spray six 6-oz. ramekins with nonstick spray. In a large mixing bowl, whisk together milk, cream, egg yolks
(reserve whites), sugar, vanilla, and orange zest.

Tear the croissants into large pieces, add them to the egg mixture, and toss gently to coat. Soak croissants 15 minutes, stirring
once or twice to make sure the bread is saturated.

While the croissants are soaking, stir together the banana slices, brown sugar, and lemon juice. Set aside to use when assembling
the puddings.

In a clean bowl, whip reserved egg whites and salt with an electric mixer until soft peaks form-don't overbeat! Gently fold whites
into soaked bread.

To assemble, spoon a little banana mixture into ramekins. Top with 1/3 cup bread mixture, and then divide remaining banana
mixture among ramekins. Top with bread mixture - they’ll be full.

Transfer ramekins to a baking sheet; combine sugar and cinnamon and sprinkle on top of puddings. Bake until puffed and a
toothpick inserted in the center comes out clean, about 30 minutes.

While puddings bake, prepare sauce. In a small saucepan over medium heat, simmer milk, sugar, and salt. In a small bowl,
combine the Southern Comfort, cornstarch, and egg yolk. Temper hot milk into egg mixture, then add egg mixture back to the pan.
Reduce heat to medium-low; cook 1 minute, stirring constantly. Remove from heat and add vanilla; let stand 5 min. before serving.

Dust puddings with powdered sugar; pour sauce into and over the top. Serve immediately.

Date: May 11, 2002