Banana Croissant “French Toast” Casserole

So January 30 is National Croissant Day, as designated by someone, somewhere, so I thought that I would make this casserole along the banana theme using croissants. Call it a French Toast Casserole or a Bread Pudding, same thing really. Either way, pretty yummy. Note: the recipe calls for a full 8 x 8-inch baking dish, which serves 4, but pictures is my 4 x 4-inch mini pan which is half a portion for just me (the other half isn’t pictured). Ingredients1 cup whole milk1 cup heavy cream2 large eggs1 cup granulated sugar1 tablespoon vanilla extract1 tablespoon banana extract1/4 teaspoon salt1 ripe but not overripe banana, sliced6 day-old croissants cut or torn into 1-2 inch piecesmaple syrup, for serving DirectionsPreheat the oven to 350F and spray an 8 x 8-inch baking dish with cooking spray and set aside. In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, banana extract and salt. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in. Once the croissants have soaked pour the mixture into the prepared pan. Nestle in the banana […]