Banana Bread Pudding Recipe
Deep fried bread pudding, made with croissant and banana crème custard. Topped with chocolate or caramel; with choice of ice cream.
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Ingredients
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Bread Pudding Base
Frying
Toppings
Method
Preparation of Bread Pudding
- 1
Prepare Croissants
Tear the croissants into bite-sized pieces and place them in a large mixing bowl.
- 2
Make the Custard Mixture
In a separate bowl, mash the bananas until smooth. Then, add milk, heavy cream, sugar, eggs, vanilla extract, and ground cinnamon. Whisk until well combined.
- 3
Combine Ingredients
Pour the custard mixture over the torn croissants and gently fold until all pieces are well coated. Let it sit for about 30 minutes to soak.
Frying the Pudding
- 4
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 5
Form the Pudding Balls
Using your hands or a scoop, form small balls of the soaked croissant mixture.
- 6
Fry the Balls
Carefully drop the pudding balls into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown, turning occasionally.
- 7
Drain Excess Oil
Once golden brown, remove the balls from the oil and place them on a paper towel to drain any excess oil.
Serving
- 8
Plate the Dish
Place the fried bread pudding balls on a serving plate.
- 9
Add Toppings
Drizzle with chocolate or caramel sauce, as desired. Serve warm with a scoop of vanilla ice cream on the side.