Croissant Bread Pudding with Bananas

3 baked croissants, day-old or frozen

2 overripe bananas, sliced

3 egg yolks

1 egg

1 2/3 cups heavy whipping cream

1 2/3 cups milk

1/3 cup sugar

2 tablespoons brown sugar

2 tablespoons maple syrup

2 teaspoons vanilla extract

¼ teaspoon cinnamon

Pinch of salt

Cut croissants into cubes and slice bananas. Mix croissant cubes and sliced bananas together and place in an 8”x8” dish. Whisk all other ingredients in a bowl. Pour over croissants and bananas (not all of mixture will be needed). Soak croissants for 15 minutes.

Bake at 350F for 50 minutes. Serve topped with powdered sugar.

Pastry Cream Pancakes

1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

¼ teaspoon salt

1 egg, beaten

¾ cup pastry cream (the kind with whipped cream folded into it)

½ milk + more to make the batter thinner

2 tablespoons canola oil

½ teaspoon vanilla extract

Combine flour, sugar, baking powder, and salt in a medium bowl. Make a well in the center. Pour the egg, pastry cream, milk, canola oil, and vanilla extract into the well. Stir batter until everything is combined. If necessary, add milk as needed to make the batter thinner.

Heat a lightly oiled frying pan over medium heat. Pour ¼ cup of batter for each pancake onto the pan and cook until the bottom is a light brown color. Flip the pancake and cook briefly on the other side until it is brown as well.