Banana-Pecan Bread Pudding

Ingredients

• 4 whole(s) ripe bananas mashed
• 1 can(s) evaporated milk
• 3 whole(s) eggs beaten
• 1 tablespoon(s) Vanilla (pure)
• 2 teaspoon(s) Ground Cinnamon
• 1/2 teaspoon(s) Almond Extrace
• 2-3 wheel(s) large Croissants cut into 1/2" pieces
• 1 1/2 cup(s) Chopped pecans divided
• for topping
• 2 tablespoon(s) Flour
• 1 cup(s) brown sugar
• 1 teaspoon(s) cinnamon
• 2 tablespoon(s) Butter (melted
• 1/2 of the pecans

Preparation

1. Preheat oven to 350. In large bowl, stir together bananas, milk eggs, sugar, vanilla, 1 teaspoon of the cinnamon and the almond extract. Place torn croissant pieces (You can use day-old French Toast) and about 1/2 cup chopped pecans in lightly greased 2-quart casserole; Pour egg mixture evenly over croissant or french toast pieces. Press pieces into egg mixture to moisten thoroughly.


2. For topping, combine brown sugar, flour, melted butter and the remaining 1 teaspoon cinnamon. Stir in remaining 1 cup chopped pecans. Sprinkle streusel topping evenly over bread mixture. Bake 40-45 minutes or til slightly puffed. Let stand about 30 minutes.
3. Serve warm with whipped cream and caramel sauce topped with a sprinkling of finely chopped pecans.


4. Add 1/2 package dark chocolate chips into bread/croissant mixture for an extra treat. Top with chocolate syrup instead of caramel. YUM