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Croissant Banana Bread Pudding

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Croissant Banana Bread Pudding

10 extra large croissants sliced in half the long ways, then sliced in half again the long ways, then cut into large cubes

 spread bread on a cookie sheet and toast in the oven as if you were making croutons.

5 eggs

2 1/2 c.  Milk

½ c. condense milk

2 tbsp. melted butter

1 tbsp. vanilla extract

3 large mashed bananas

2 tsp. cinnamon

1/2 c. sugar

½ c. brown sugar

½ tsp. salt


Preheat oven to 325*


In a large bowl combine everything except the bread mix well...once mixed add the toasted bread mix a bit let it soak into the bread for ten minutes mix once more and soak for another ten minutes, once the bread has soaked all the mixture scoop into 2 loaf pans or one 9X13 cake pan that has been sprayed with a non-stick baking spray bake for 40 to 45 minutes on a 375* temperature depending on oven.

This bread pudding tastes so much better once it is cold I top this bread with a sprinkle of powdered sugar.



Enjoy

A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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