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.
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.
Serve warm with whipped cream and caramel sauce topped with a sprinkling of finely chopped pecans.
Add 1/2 package dark chocolate chips into bread/croissant mixture for an extra treat. Top with chocolate syrup instead of caramel. YUM
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