My new favourite thing is baking in the morning. The air is cool, the light is heavenly and everything just seems… fresh. And these banana stuffed french croissants are just like that – light, fluffy and pretty darn delectable.
And it’s easy. You just caramelized some bananas with brown sugar and butter, cook them till they’re soft and gooey. Let it all cool down, then mix it with some marscapone or cream cheese.
Then make a slit in the croissants and stuff the mixture in.
Give them a good soak in a mixture of eggs, cream, milk, cinnamon and vanilla – make sure to them so every side gets a good soaking.
Then bake them in the oven for a little bit until they’re crisp on the outside and hot on the inside.
Drizzle with maple syrup (and powdered sugar, if you please) and dig in!
Melt butter in a sauce pan. Once butter is melted, add the brown sugar and pinch of cinnamon. Stir well to make a sauce. Add bananas and toss together. Cook until the bananas are soft. Remove from heat and let cool completely. Once cool, add marscapone and mash lightly.
Cut slits in croissant to make a pocket (be careful not to cut all the way through). Stuff 1/3 of the banana mixture into each croissant.
In a bowl, whisk together eggs, cream, milk, cinnamon and vanilla. Pour mixture into a casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, making sure to turn so each side is coated. Remove the bread from egg mixture and place on a wire rack (placed over a baking sheet), allowing the excess to drain off.
Put in oven and bake until it is golden brown, for about 20-25 minutes. Enjoy!