Steps: |
| -Preheat oven to 375 degrees. |
| -For the bananas foster: Heat 4 tablespoons of butter, 1/4 cup sugar and water in a large saute pan, over medium heat, until the sugar is dissolved. |
| -Add the bananas and saute over medium-high heat until they caramelize. Remove the bananas with a slotted spoon and place in a bowl. |
| -Remove the pan from the heat and add the rum. When you return the pan to the heat, the alcohol may catch on fire, so be careful. |
| -Return the pan to the heat and let the sugar mixture cook down to a syrup. Pour the syrup over the bananas and cool. |
| -For the streusel topping: Pulse the pecan pieces, sugar, oats, flour and cinnamon to even sized pieces. Add 4 tbl of butter and pulse for 2 seconds. |
| -Remove the topping and work it into pea size lumps with your hands. Place in the refrigerator. |
| -For the custard: Whisk the eggs and the half and half together. Coat the croissants (with pockets cut) in the custard , 30 seconds on each side. |
| -Lay the croissants out on a wire cooling rack to drain. |
| -For the assembly: Take a small spoon and stuff the center of the croissant with the banana mixture. Divide the bananas between the six croissants. |
| -Roll the croissants in the streusel topping and return to the rack. |
| -To Bake: Spray a baking sheet and line the croissants up on the pan, not touching. Bake at 375 degrees for 25 minutes or until golden brown. |
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