What we know here as torrijas , in the Anglo-Saxon world they are known as french toasts and in France as pain perdú . In all cases, it is a question of using bread or biscuits from the day before , but in the case of French toast and pain perdú, cooking is done in a pan with a little butter and they are lighter than traditional French toast fried in oil.

Today's recipe is a version of the popular french toasts but using croissants and cooking them in the oven in mini cocottes . As you will see, it is a very easy recipe to make that is really delicious accompanied by caramelized banana. A vice!

Set of two cappuccino cups with star stencil and Le Creuset ceramic mini-cocottes

Ingredients (for 6 people)

• 6 butter croissans cut into 2cm thick slices
• 2 bananas cut into slices
• 8 large eggs
• 2 cups of cream to cook
• 1 cup of milk
• 2 tablespoons granulated sugar
• 1 teaspoon Madagascar vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt

For the caramelized banana:

• 2 butter spoons
• 2 tablespoons brown sugar
• 3 bananas cut into 1.5cm thick slices
• icing sugar to decorate

Preparation

1. Preheat the oven to 180°C.
2. Arrange croissant slices in six mini-cocottes , inserting a few banana slices between each layer.
3. In large bowl, whisk remaining ingredients until thoroughly mixed. Pour the mixture over the slices in the mini-cocottes, making sure they are completely covered with the mixture.
4. Bake for about 10-15 minutes. You will see that it is ready when it has puffed up a bit and turns a little golden.
5. Meanwhile, mix the butter and sugar in a Le Creuset saucepan and stir over medium heat until just starting to brown. Add the bananas and mix for 5 minutes until caramelized.
6. Removed the mini-cocottes from the oven, place a few slices of banana on each mini-cocotte and sprinkle some icing sugar on top before serving.