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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, whisk together the eggs, cream, and cinnamon. | 2. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. | 3. Coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl. | 4. Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned. | 5. Transfer them to a plate and cover with foil to keep warm. Repeat, using remaining croissant halves and butter. | 6. Add the maple syrup, corn syrup, and brown sugar to the skillet. | 7. Bring to a boil, stirring, over medium-high heat. | 8. Reduce the heat to medium-low and simmer for 2 minutes. | 9. Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute. | 10. Stir in the rum extract. | 11. Spoon the sauce over the croissants and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cinnamon	1	teaspoon	ground	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
croissant	8		sliced	-	-	-	-
maple syrup	1	cup		819.0	211.176	0.126	0.18899999999999997
dark corn syrup	1/2	cup		469.04	127.2476	0.0	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
banana	6			1201.5	308.34	14.715	4.455
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032
rum extract	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.