Vietnamese Banana Croissant Pudding
Ingredients
- 4 3-day old croissants (about 12 ounces)
- 2 cups coconut cream, divided
- 2 large eggs
- 1/4 cup condensed milk
- 1/4 teaspoon salt, divided
- 1/4 cup and 1 tablespoon sugar, divided
- 1.5 pounds Lady finger bananas, peeled and sliced lengthwise
- 2 tablespoons unsalted butter
- 2 tablespoon toasted peanuts for serving (alternatively toasted sesame seeds)
Instructions
Vietnamese Banana Croissant Pudding serves 8 original recipe by beyondsweetandsavory.com.
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