Baked French Toast Banana Bread Pudding

This decadent breakfast treat is a great way to start the day. It's so delicious you'll wish you could eat it every morning. Croissant bread (some sort of unimaginable magic), torn and tossed with butter, cream, sugar, whipped eggs, vanilla, and bananas – and then baked to perfection! Easy. Delicious. Your next go-to brunch dish!

Baked French Toast Banana Bread Pudding

¾ loaf croissant bread slices, torn into large chunks
2 cups heavy cream
4 large eggs
1 cup sugar
1 tsp. vanilla extract
pinch sea salt
3 large bananas, torn into large chunks
1 Tbs. brandy

Preheat the oven to 375 degrees.

Line a bread pan with parchment paper.

In a large bowl, whisk together the cream, eggs, sugar, vanilla, and salt.
Add the torn pieces of bread and soak for 15 minutes, making sure all surfaces of the bread are immersed in the egg mixture.

Stir in the banana chunks and brandy.

Transfer the mixture to the prepared bread pan and bake for 35-45 minutes, until crispy and brown on top.

Cool before slicing and serving.

Top with powdered sugar and additional fruit, if desired.