Chef Sophie Laurent - Pastry and Breakfast Specialist
👨‍🍳 Pastry Chef

Recipe by Sarah Mitchell

🎓 French Culinary Institute ⏰ 12+ Years Experience 🍽️ Breakfast & Brunch Expert

❤️ My Recipe Story

"This recipe was inspired by the classic French pain perdu but elevated with buttery croissants and sweet bananas. I developed it for weekend brunches at my café, where it quickly became the most requested dish for special occasions."

Sophie combines French pastry techniques with American comfort food sensibilities, creating breakfast dishes that feel both elegant and approachable. She specializes in transforming simple ingredients into memorable morning experiences.

View All Sarah Mitchell's Recipes →
Golden-brown banana croissant casserole in a baking dish with caramelized top, sliced bananas visible throughout, and a dusting of powdered sugar

The Art of Perfect Bread Pudding Technique

The secret to exceptional croissant casserole lies in using day-old croissants that have lost some moisture but retain their buttery flavor. Fresh croissants can become soggy, while properly aged ones absorb the custard beautifully while maintaining some texture contrast.

The custard-to-bread ratio is critical for achieving the perfect balance between creamy interior and golden, slightly crisp top. Too much liquid creates a soggy result, while too little leaves dry patches. The overnight soaking ensures even distribution throughout.

💡 Professional Tip

Gently press down on the casserole with a spatula halfway through the soaking time to help the croissants absorb the custard more evenly. This prevents dry spots and ensures consistent texture.

Frequently Asked Questions

Absolutely! Assemble the casserole, cover, and refrigerate overnight. This actually improves the texture as the croissants have more time to absorb the custard. Just add the toppings before baking.

Cut fresh croissants and let them sit out uncovered for 2-3 hours, or place them in a 200°F oven for 10-15 minutes to dry them out slightly before using.

Yes! Sliced apples, pears, or berries work wonderfully. Adjust the sugar slightly based on the fruit's natural sweetness. Stone fruits like peaches are excellent in summer.

The center should be set but still slightly jiggly when gently shaken. A knife inserted in the center should come out mostly clean. Internal temperature should reach 160°F (71°C).

Yes, either before or after baking. If freezing unbaked, thaw overnight before baking. If freezing baked, reheat covered at 350°F for 20-25 minutes until heated through.

Cover with foil and reheat in a 325°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes. The oven method preserves texture better.

Absolutely! Use ramekins or muffin tins, reduce baking time to 25-30 minutes, and adjust ingredient portions accordingly. Great for portion control or entertaining.

Half-and-half works well, or use all milk for a lighter version. The texture will be slightly less rich but still delicious. Coconut milk creates a unique tropical flavor.

Recipe Troubleshooting Guide

✅

Soggy Bottom

Problem: Casserole turns out too wet and soggy

Solution: Use day-old croissants, don't oversoak, and ensure proper custard ratio. Bake until center is just set, not wet.

✅

Dry Texture

Problem: Casserole comes out dry and tough

Solution: Increase soaking time, use enough custard mixture, and don't overbake. Cover with foil if top browns too quickly.

✅

Uneven Cooking

Problem: Some parts cook faster than others

Prevention: Ensure even distribution of custard, rotate pan halfway through baking, and use center rack position for even heat.

✅

Burnt Top

Problem: Top browns too quickly before center sets

Recovery: Cover loosely with foil after 25-30 minutes of baking, reduce oven temperature by 25°F, or move to lower rack.

✅

Not Sweet Enough

Problem: Final result lacks sweetness

Prevention: Use riper bananas, increase brown sugar in custard, or serve with maple syrup, honey, or caramel sauce.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of salt or squeeze of lemon juice to balance

Too Salty: Serve with fresh berries or a drizzle of honey

Bland: Increase vanilla extract, add lemon zest, or sprinkle with cinnamon sugar

Ingredients for banana croissant casserole including torn croissants, sliced bananas, eggs, milk, cream, and spices arranged on a marble countertop

Selecting Premium Ingredients

Quality croissants make all the difference in this dish. Look for butter-rich croissants with visible layers and avoid overly sweet varieties. Day-old croissants from a bakery are ideal, as they've developed the perfect texture for absorbing custard without falling apart.

Choose bananas that are ripe but still firm, with yellow peels and just a few brown spots. Overripe bananas become mushy during baking, while underripe ones lack the natural sweetness that makes this dish special. The banana flavor should complement, not overpower, the buttery croissants.

Essential Ingredient Notes

  • Day-Old Croissants: Slightly stale croissants absorb custard better than fresh ones. If using fresh, let them dry out for a few hours at room temperature.
  • Ripe Bananas: Look for bananas with yellow peels and minimal brown spots. They should yield slightly to pressure but not be mushy.
  • Quality Dairy: Use whole milk and heavy cream for the richest texture. The fat content is essential for creating the luxurious custard base.
Golden banana croissant casserole baking in the oven with bubbling custard and caramelized top, showing the perfect doneness

Mastering the Baking Process

Temperature control is crucial for achieving the perfect texture. Start at 350°F to set the custard properly, but be prepared to adjust if the top browns too quickly. The goal is a golden-brown surface with a just-set interior that still has a slight wobble in the center.

The soaking time is just as important as the baking time. Overnight soaking allows the croissants to fully absorb the custard, creating a uniform texture throughout. Pressing gently during soaking helps eliminate air pockets and ensures even distribution.

Perfect Custard Absorption

Gently press the croissants into the custard mixture every 30 minutes during the first two hours of soaking to ensure even absorption and eliminate dry spots.

Banana Croissant Casserole

Prep 25 min
Cook 45 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Base

  • 6 large eggs
    Room temperature works best
  • 480ml whole milk
    Creates creamy custard base
  • 240ml heavy cream
    For rich, luxurious texture
  • 100g granulated sugar
    Sweetens the custard
  • 60g brown sugar
    Adds molasses depth
  • 15ml vanilla extract
    Pure vanilla preferred
  • 1 tsp cinnamon
    Complements banana flavor

For the Custard

  • 6 large day-old croissants
    Torn into bite-sized chunks
  • 4 ripe bananas, sliced
    Yellow with few brown spots
  • 60g melted butter
    For drizzling on top
  • 60g chopped walnuts
    Adds texture and crunch
  • 30g turbinado sugar
    For caramelized topping
  • Powdered sugar
    For elegant finishing
  • Maple syrup
    For serving alongside

Instructions

  1. Prepare the Dish

    Butter a 9x13-inch baking dish. Arrange torn croissant pieces in the dish, then layer sliced bananas evenly over the croissants.

  2. Make Custard Base

    In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Pour evenly over the croissants and bananas.

  3. Let It Soak

    Cover with plastic wrap and refrigerate for at least 2 hours or overnight, allowing croissants to absorb the custard mixture. Press down gently occasionally.

  4. Add Toppings and Bake

    Preheat oven to 350°F (175°C). Remove plastic wrap, drizzle with melted butter, and sprinkle with walnuts and turbinado sugar. Bake for 40-45 minutes until golden brown and set in center.

  5. Cool and Serve

    Let cool for 10-15 minutes before serving. Dust with powdered sugar and serve warm with maple syrup on the side.

Recipe Notes & Tips

Make-Ahead Tips

This casserole is perfect for make-ahead breakfasts. Assemble completely the night before, cover, and refrigerate. Add toppings just before baking in the morning.

Serving Suggestions

Serve with fresh berries, whipped cream, or a drizzle of caramel sauce. Coffee or mimosas pair beautifully for special brunch occasions.

Variations

Try adding chocolate chips, using brioche instead of croissants, or incorporating different fruits like apples or berries. A splash of rum or bourbon in the custard adds adult sophistication.