Ingredients:
6–8 croissant, preferably
a couple of days old.
400ml Meadowland Double or Flora Double
3 eggs
3 bananas
Chocolate spread (or chocolate & nut spread)
1 tsp of cinnamon
1 tsp of nutmeg
A good dash of vanilla extract
To Serve:
4 rashes of streaky bacon
Fresh strawberries, raspberries or blueberries
Lightly whipped Meadowland Double or Flora Double
Golden syrup or honey
Method:
- Pre-heat the oven to 180°C, gas mark 4.
- Line an oven-proof dish with baking parchment or use a non-stick dish rubbed with a little butter to prevent sticking.
- Slice the croissant and spread generously with chocolate sauce and slices of fresh banana. Tuck the croissant snuggly into the dish, so that there are very few gaps between them.
- Mix the Meadowland/Flora Double, eggs, cinnamon, nutmeg and vanilla together in a jug and pour over the croissant. Leave to soak for 10–15 minutes, then cover with kitchen foil, leaving a hole for the steam to escape.
- Bake for 45 minutes, then uncover and bake for another 30, or until the centre of the bake no longer wobbles.
- Leave to cool, then slice and serve with fried bacon, fresh berries and a large dollop of Meadowland or Flora Double. Drizzle with golden syrup or honey.
