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Banana Foster Croissant Casserole
Bananas Foster is a showy dessert that takes about five minutes to make. Butter, brown sugar, a splash of rum, and ripe bananas turn into caramel in the pan, and here that caramel gets layered with torn croissants and cream cheese.
It bakes into something between a bread pudding and a pastry, which makes it equally at home on a brunch table or after dinner with ice cream.
Servings: 8 servings
Calories: 723kcal
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Equipment
- 1 9×13 Baking Pan
Ingredients
For the caramelized banana layer:
- 7 tbsp salted butter
- 1 cup light brown sugar
- 2 tbsp light corn syrup
- 1/4 cup dark rum
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 ripe bananas sliced thin
For the croissant:
- 8 full size croissants cut into bite size pieces
- 4 oz block of cream cheese cubed
- 8 large eggs
- 1 cup whole milk
- 2/3 cup sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1/4 cup heavy cream
- Whipped cream for serving
Instructions
- Preheat oven to 375 degrees F. Grease a 9×13 baking pan with nonstick cooking spray and set aside.
- In a bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, nutmeg and salt until smooth. Set aside.
- In a medium sized pan, melt Land O Lakes® salted butter, brown sugar, corn syrup, rum, vanilla and cinnamon over medium heat. Cook and stir until the brown sugar is dissolved. Once it’s dissolved, add sliced bananas and cook for 8-20 minutes until golden and sticky. Shut off heat.
- In prepared, greased baking dish, pour in 3/4 of the caramelized bananas and sauce (reserve 1/4 cup for the top layer). Layer half of the croissant pieces over the bananas. Then, add cubed cream cheese over the croissants. Cover with the remaining croissants, then pour the prepared egg mixture over the croissants. Press down firmly so bread is absorbed into the egg mixture. Pour heavy cream over the dish and the last 1/4 cup of the bananas and sauce mixture.
- Bake uncovered for 35-40 minutes and allow it to cool in the pan for 10 minutes before serving. Sprinkle cinnamon on top or serve with whipped cream. Enjoy!
Nutrition
Calories: 723kcal | Carbohydrates: 87g | Protein: 13g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 255mg | Sodium: 430mg | Potassium: 403mg | Fiber: 3g | Sugar: 62g | Vitamin A: 1346IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Use day-old croissants. Fresh ones are too soft and turn to mush.
- Let the bananas caramelize without stirring much so they hold their shape.
- Dot the cream cheese in pieces rather than spreading it for pockets throughout.
- Let the assembled casserole sit fifteen minutes before baking so the croissants soak.
- Rest it after baking. It sets as it cools and slices much better.
Frequently Asked Questions
Can I leave out the rum?
Yes. Add a splash of vanilla and a little extra brown sugar. The caramel still works.
How ripe should the bananas be?
Spotty and fragrant. Firm bananas will not soften or sweeten the same way.
Can I assemble it the night before?
Yes. Cover and refrigerate overnight, then bake in the morning. Add a few extra minutes.
Brunch or dessert?
Both. Serve it warm with coffee, or with vanilla ice cream after dinner.
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