A glorious assault on the taste buds this autumn. Rich and rather decadent with a blend of favourite flavours in this bread and butter-style pudding!

Ingredients

• 4 buttery croissants
• 2 bananas, peeled and finely sliced
• ½ cup chocolate chips
• 3 eggs
• 1½ cups cream
• 1 cup milk
• ¼ cup sugar
• 1 teaspoon vanilla essence
• Rum sauce
• 2 tablespoons boiling water
• 1 cup sugar
• 100 grams butter
• 2 eggs, beaten
• ¼ cup dark rum
• ¼ cup cream, optional

Method

1. Tear or cut the croissants into small pieces and scatter half into a well greased 6-cup capacity ovenproof bowl.
2. Scatter over the banana slices and half the chocolate chips. Top with the remaining croissants and chocolate chips.
3. Beat together the eggs, cream, milk, sugar and vanilla essence until smooth and then carefully pour over the croissant mixture.
4. Bake in a water bath at 180ºC for 45 minutes or until a knife inserted comes out clean.
5. Carefully remove from the water bath, dust with icing sugar and serve with the Rum sauce.
6. To make the rum sauce, pour the boiling water over the sugar and stir. Heat in a microwave or saucepan with the butter until the sugar has dissolved. Bring to the boil and then pour slowly over the beaten eggs.
7. Cook in a double saucepan until the mixture has thickened, stirring constantly. Add the rum and cream. Serve warm.