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Recipes » Dessert
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Coffee Toffee Banana Croissant Pudding with Miracle Vanilla Cream Sauce and Coffee DustCoffee Toffee Banana Croissant Pudding with Miracle Vanilla Cream Sauce and Coffee Dust

Coffee Toffee Banana Croissant Pudding with Miracle Vanilla Cream Sauce and Coffee Dust


By: Devon - Westport, CT - 2016 Recipe Contest
Ingredients:

Featured ingredient: Caramel Latte Coffee 10 oz. Bag Ground

  • 2 ripe but not mushy bananas not peeled
  • 6 cups cubed croissants
  • 2 cups half and half cream
  • 1 cup milk
  • 4 tablespoons Door County Caramel Latte ground coffee plus 2 tablespoons divided use
  • 4 eggs separated
  • 4 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup toffee bits
  • 2 cups premium all natural premium vanilla ice cream

Instructions:

  1. Preheat oven to 375 degrees.
  2. Place unpeeled bananas in a baking dish. Bake in oven until the peels turn black. Remove from oven, let cool to touch and placed peeled bananas in a bowl. Mash with a fork.
  3. Combine croissant cubes with the bananas and spoon into a greased 4 quart shallow baking dish.
  4. Place cream, milk, and 4 tablespoons ground coffee in a medium saucepan set over medium-high heat. Heat just until bubbles form around edge of pan.
  5. Remove from heat and let stand 10 minutes. Line a fine holed sieve with cheesecloth or a single layer of paper towel. Set over a medium size bowl. Very slowly pour cream mixture through sieve. Discard grounds.
  6. In a bowl beat together the coffee flavored cream blend, egg yolks, sugar, and salt. Pour over croissant cubes.
  7. In another bowl, beat egg whites until stiff. Fold egg whites and toffee bits into croissant cube mixture.
  8. Bake uncovered at 350 degrees for 1 hour or until a knife inserted near the center comes out clean.
  9. Meanwhile prepare vanilla sauce by placing ice cream in a heavy small saucepan. Heat to very low simmer. Cook until sauce coats the back of a spoon.
  10. Place 2 tablespoons ground coffee in a food processor and pulse to fine powder.
  11. Serve croissant pudding warm or chilled with warm vanilla cream sauce and sprinkled with coffee dust.