CHEF NATHAN MILLER / PRIME 108 RESTAURANT
BANANA COCONUT BREAD PUDDING
12 large, stale croissants
1 quart of half and half
1 cup granulated sugar
10 large eggs
2 tsp of vanilla
1 tsp of cinnamon
3 bananas, sliced
Icing:
4 oz sweetened, condensed milk
10 oz powdered sugar
4 oz finely chopped hazelnuts
Toasted, shaved coconut for garnish
Directions
Combine all of the bread pudding ingredients in a large bowl and refrigerate overnight
The next day, mix the combined ingredients again and pour into a 2 inch baking pan, covered with aluminum foil
Bake at 500 degrees for 35-50 minutes
Thoroughly combine icing ingredients and, drizzle on bread pudding just before serving
Top with toasted coconut and enjoy!
