Bread and butter pudding with hazelnuts, Nutella
and banana.
You're gonna do the tribute to your dessert.
Why don't you start Sure.
Your riff on one of your favorites
from your restaurant?
So the banana and Nutella I mean,
what a great combination hazelnuts and bananas.
So what I'm gonna do, is actually take some croissants.
So, you know, I dunno whether you ever buy pastries
and then you have too many leftover, right?
You buy more than you actually need.
You want them to a day old
or maybe even you toast them a little, like I'm gonna do,
in a little air fryer or, or a toaster oven
for just a minute, just until they get a little crisp.
So what we do, and by the way,
this is a great little secret, 'cause this custard
it's in French it's called royal mix
and you use it for French toast.
You use it for bread and butter pudding, so many things.
You start off with some brown sugar
and then you put a couple of cups of cream
and a cup of three quarters of milk, right?
So almost equal quantities. Yeah
And then you start whisking that together
and then you add in your eggs.
So I've got five eggs going into that.
You whisk all of these ingredients together
and then you flavor it with just a little vanilla.
But you could put in cinnamon,
you can really put in whatever
And almond extract is delicious.
I love that too,
'cause he garnished with some almond there's
Yeah. Yeah, that's a great idea.
Love that idea. So you whisk Or hazelnut extract.
Because you're using Nutella, so, you know.
There's so many That could work as well.
There's so many great extracts out there
that we don't play enough with.
All the cures, Rachel.
I mean you could use a Frangelico,
or you know the hazelnut Nice, yes.
Or you could put a little bit into.
Oh what a great idea.
What a fabulous idea. Yeah.
So once you whisk that up, then
you're sort of ready to, start building it.
So go ahead and get yourself a nice big,
I'm using my oval pan here.
And what I do is I get the croissant pieces
that we've toasted, drop them into the bottom of the pan.
And then I go ahead and pour
about half of my custard mixture over the top.
Nice.
Right? Yeah.
Then the next thing I do, is take a banana.
I slice this up just like that, doesn't have to be
in any specific shape.
I want it to be kinda rustic.
I mean, that's what attracts me to back on the beach.
I love it because you sit with your feet and your sand
you're looking at the Pacific Ocean.
Oh so beautiful, yes. The food's delicious
but you don't have to think too much about it, you know?
And then little chunks of the Nutella,
I get two spoons like this
and I kind, Oh great.
I leave it in. And they'll melt into it.
Oh, beautiful.
Exactly.
And then you do a second layer
with the croissants, more of that custard.
And like you say, you come across these little nuggets
of the Nutella which are just stunning.
Okay, so another layer, looks like you're putting too much
but don't worry 'cause it's gonna soak up all
of that delicious custard.
Yeah and it'll settle a bit, right?
Exactly.
So go ahead and pour over another layer.
Oh my God, that is crazy.
Crazy.
Amazing (laughs).
A bit more banana and a bit more Nutella.
I quickly slice that up.
So you just kinda building all
of these beautiful flavors together
and then of course you toss it in the oven.
You cook it quite slowly
because you want those eggs to cook, nice and slow.
More of those beautiful big dogs.
Yeah, you don't wanna gimme running, right.
Right.
About how hot the oven 325, or is it low?
How low do you go?
Yeah, 325.
Gotcha.
It goes in at and it takes about an hour, right?
You know when it cooks the eggs will basically set
and it'll sort of just have just
a nice gentle wobble to it.
So that goes into the oven.
I cheated of course.
So I threw one in so you can see it now
and here it is.
I mean, hello.
Oh my goodness.
How does that look?
Doesn't that look great. Oh ridiculous.
And then when you see these little
And all those beautiful little cracked hazelnuts.
Oh my gosh. Oh.
That's right.
You finish it with the hazelnuts
and a little bit of sugar on top
to give it a little bit of extra crispiness
and you can see it right there.
Ridiculous.
Isn't it good?
Absolutely ridiculous.