Banana-Streusel Croissant Pudding with Maple Sauce

Preheat oven to 350 degrees F. Coat 3-quart baking dish with Butter olive oil; set aside. In a large bowl, whisk together eggs, half-and-half, 1 T Maple balsamic, granulated sugar, vanilla, and cinnamon. Tear croissants into bite-size pieces; place pieces in prepared baking dish. Add sliced bananas; toss to mix. Pour egg mixture evenly over the top. Let soak for 8 to 10 minutes, pushing croissant pieces into liquid so each piece is coated. Meanwhile, in a small bowl, combine 1/2 C brown sugar and pecans. Cut in butter until mixture is crumbly. Sprinkle crumb mixture over top of croissant mixture. Bake, uncovered, for 40 to 45 minutes or until set. Remove from oven and let cool slightly. If desired, sift with powdered sugar just before serving. For maple sauce, in a small saucepan, combine whipping cream, remaining 1/4 C brown sugar, and remaining 1/4 C Maple balsamic. Cook, stirring continuously, over medium-low heat for 5 to 7 minutes, or until sugar dissolves and the mixture almost boils. Remove from heat. Serve over warm bread pudding.

Desserts

Ingredients

Number Of Servings: 12

1 T of The Olive Bin's Butter Olive Oil
6 large eggs, lightly beaten
4 C half-and-half or light cream
1 T of The Olive Bin's Maple Balsamic Vinegar
1 C granulated sugar
1 T vanilla extract
1 1/2 tsp ground cinnamon
1 1/2 lb bakery croissants (about 8 large croissants)
3 ripe medium bananas, sliced 1" thick
1/2 C brown sugar
1 C chopped pecans
1/4 C butter, cubed
Powdered sugar, for garnish (optional)
FOR THE MAPLE SAUCE:
1 C whipping cream
1/4 C brown sugar
1/4 C of The Olive Bin's Maple Balsamic Vinegar

Directions

Preheat oven to 350 degrees F. Coat 3-quart baking dish with Butter olive oil; set aside.
In a large bowl, whisk together eggs, half-and-half, 1 T Maple balsamic, granulated sugar, vanilla, and cinnamon. Tear croissants into bite-size pieces; place pieces in prepared baking dish. Add sliced bananas; toss to mix. Pour egg mixture evenly over the top. Let soak for 8 to 10 minutes, pushing croissant pieces into liquid so each piece is coated.
Meanwhile, in a small bowl, combine 1/2 C brown sugar and pecans. Cut in butter until mixture is crumbly. Sprinkle crumb mixture over top of croissant mixture. Bake, uncovered, for 40 to 45 minutes or until set. Remove from oven and let cool slightly. If desired, sift with powdered sugar just before serving.
For maple sauce, in a small saucepan, combine whipping cream, remaining 1/4 C brown sugar, and remaining 1/4 C Maple balsamic. Cook, stirring continuously, over medium-low heat for 5 to 7 minutes, or until sugar dissolves and the mixture almost boils. Remove from heat. Serve over warm bread pudding.

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