Nutella, Banana, and Croissant Pudding

Ingredients

• 1 tablespoon butter
• 12 ounces mini croissants
• 2 bananas, sliced into 1/4- to 1/2-inch disks
• 1/2 cup Nutella spread
• 1/2 cup milk
• 1/2 cup cream
• 1/4 cup sugar
• 4 eggs, beaten

Directions

1. Move your oven rack to the middle position and heat the oven to 350 degrees. Butter an 8- by 8-inch baking pan, then set it aside.
2. Cut the croissants in half lengthwise, and lay half of them across the bottom of the buttered pan. Sprinkle the sliced bananas over the croissants, then add dollops of Nutella over the bananas. In a bowl, whisk together the milk, cream, sugar, and eggs, then pour half of that mixture over the croissants. Add the remaining croissant halves on top, and pour the rest of the milk mixture over everything. Let the bread pudding rest for an hour, or up to overnight.
3. Bake until the egg is set and the pudding has puffed, about 30 minutes. Let it stand for 15 minutes before serving.