Day-old croissants and sliced bananas soaked overnight in a cinnamon-vanilla custard, then baked until golden and puffed. An easy make-ahead brunch centerpiece.
Layer. Grease a 9x13 inch baking dish. Tear the croissants into large chunks. Layer croissant pieces and sliced bananas evenly in the dish.
Make the custard. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until fully combined.
Soak. Pour the custard evenly over the croissants and bananas. Press down gently so everything is submerged. Cover and refrigerate at least 2 hours, or overnight.
Preheat. Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let sit at room temperature 15 minutes.
Add streusel (optional). Combine cold butter, brown sugar, flour, and cinnamon with your fingers until crumbly. Sprinkle evenly over the casserole.
Bake. Bake 45–50 minutes until puffed and deep golden, with the center set rather than jiggly. Rest 10 minutes. Drizzle with maple syrup before serving.
10 servings
1 slice
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.