I have made this three times in two weeks! You can't go wrong with this comfort dessert with amazing carmel rum sauce and fresh bananas! 1- 1/2 the recipe for a 9x13 pan.
2 egg yolks
1/4 t ground nutmeg
1 t cinnamon
1 C ripe bananas, mashed (about two med.)
1 t vanilla extract
1 C sugar
1/2 C light brown sugar, packed
1-3/4 C heavy cream
croissants, broken into bite size pieces (5-6 cups)
350. In large bowl, mix eggs and yolks until frothy. Add spices, banana puree, vanilla. Mix well. Add sugars. Mix. Add cream. Add croissants and let sit for 30 min. Pour into buttered 9x13. (I use glass). Place pan in a hot water bath (about an inch hot water in large roasting pan). Bake for 1 hour. Serve with sauce.
1/2 C unsalted butter
1/2 C firmly packed brown sugar
1/3 C heavy cream
2 bananas sliced
3 tablespoons rum (got to have rum or you might as well forget the whole thing!!!!)
Heat medium skillet-low heat. Add butter and brown sugar, stir constantly until sugar melts. Add bananas-1 min. Add rum, 1 min. Add cream. Serve over pudding with vanilla ice cream!!!! Try not to make the mmmmmm noise too much while eating!