Vietnamese Banana Croissant Pudding Recipe
Vietnamese Banana Croissant Pudding is a decadent, tropical twist on traditional bread pudding, featuring buttery croissants soaked in a rich coconut custard, layered with sweet caramelized bananas, and finished with a luscious coconut sauce and crunchy toasted peanuts or sesame seeds. This comforting dessert combines creamy, caramelized, and crunchy textures for a delightful treat perfect for gatherings or indulgent moments.
- Prep Time: 20 minutes (plus 30 minutes resting or overnight soaking)
- Cook Time: 50 minutes baking + 5 minutes simmering sauce
- Total Time: 1 hour 15 minutes (excluding overnight soak time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Ingredients
Croissant Pudding:
- 4 three-day old croissants (about 12 ounces)
- 2 cups coconut cream, divided
- 2 large eggs
- ¼ cup condensed milk
- ¼ teaspoon salt, divided
- ¼ cup and 1 tablespoon sugar, divided
- 1.5 pounds Lady finger bananas, peeled and sliced lengthwise
- 2 tablespoons unsalted butter
Toppings:
- 2 tablespoons toasted peanuts (alternatively toasted sesame seeds)
Instructions
- Prepare Croissants: Use a bread knife and cut the croissants into ½-inch cubes so they can soak up the custard effectively.
- Make Custard and Soak Croissants: In a large mixing bowl, combine 1 cup of coconut cream, eggs, condensed milk, and ⅛ teaspoon salt. Whisk until well blended. Stir in the croissant cubes to allow them to absorb the custard and soften. Let this mixture rest for at least 30 minutes or refrigerate overnight for best results.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- Prepare Bananas: Slice bananas lengthwise and lay them out in a single layer on a plate or baking sheet. Sprinkle 1 tablespoon of sugar evenly over the bananas to help with caramelization.
- Prepare Baking Pan: Grease the bottom and sides of an 8-inch cake pan with unsalted butter. Sprinkle 1 tablespoon sugar evenly over the bottom of the pan to enhance sweetness and texture.
- Layer the Pudding: Divide the soaked croissant batter into two portions. Add the first half to the cake pan and press down evenly using a spoon or spatula. Layer the sugared bananas on top of the first batter layer. Pour the remaining batter over the bananas, then add the remaining bananas as the final top layer.
- Bake: Place the cake pan on the middle rack of the preheated oven. Bake for about 50 minutes, or until the pudding starts to caramelize and a cake tester or wooden skewer inserted into the center comes out clean.
- Caramelize the Top: To brulee the top, sprinkle approximately 2 tablespoons of sugar over the bananas. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place the cake pan about 6 inches under the broiler and broil for 8-10 minutes, watching carefully to avoid burning.
- Cool and Prepare Sauce: Allow the pudding to cool for 30 minutes before slicing. Meanwhile, in a small saucepan, combine the remaining 1 cup coconut cream, remaining sugar, and salt. Bring to a boil over medium heat, then simmer for 5 minutes until sugar dissolves to create a sweet coconut sauce.
- Serve: Cut the pudding into 8 slices. Drizzle each slice generously with the warm coconut sauce and garnish with toasted peanuts or sesame seeds. Serve immediately for the best flavor and texture experience.
Notes
- Using three-day old croissants helps them soak up custard better without falling apart completely.
- Lady finger bananas work best due to their sweetness and texture, but ripe plantains could be substituted for a different flavor.
- Custard can be soaked overnight in the fridge to enhance flavor and texture.
- Caramelizing the sugar on top adds a delightful crunch contrast to the creamy pudding.
- This dessert can be served warm or at room temperature.
