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Banana Bread Pudding

  • 4 croissants (1 or 2 day old) cubed into 3/4 inch pieces
  • 1 cup sliced bananas, 1/4 inches thick 3 eggs
  • 3/4 cups sugar
  • 1/4 cup melted butter
  • 2 cups milk
  • 1 1/2 tsp. Vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon

Toss croissant cubes with melted butter. Put buttered cubes and bananas in greased 2 quart casserole dish.

In a separate bowl beat the eggs, then add the milk, vanilla, cinnamon, sugar, nutmeg and salt. Pour the mixture over the bread and bananas.

Bake uncovered at 375° for 40 minutes or until knife inserted in the center comes out clean.

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