3 stale croissants
1 banana, halved lenthways and sliced
Dark chocolate - I used Lindt 58% Piccoli
⅔ cup cream
⅔ cup milk
30 grams caster sugar
Slice the croissants lengthways into four even slices. Lightly butter each of these slices.
Form the first layer using the bottom and top pieces of croissant - keep the internal slices for the next layers.
Scatter over with half the banana slices and some dark chocolate pieces.
Repeat, ending with a layer of buttered croissant.
Whisk the eggs with cream, milk and sugar until just combined and carefully pour this over the croissants to ensure they are all soaked.
Sprinkle over with a little extra caster sugar.
Place the baking dish onto a baking tray and cook, in a preheated 180°C/350°F oven until golden and puffed, around 30 - 45 minutes.
Let it rest for a few minutes before serving.
Use a large serving spoon to scoop out your servings.