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 matter of making use of 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 croissans 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!

Banana cake recipe in mini-cocotte

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

Ingredients (for 6 people)

  • 6 butter croissans cut into 2cm thick slices
  • 2 sliced ​​bananas
  • 8 large eggs
  • 2 cups of cooking cream
  • 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 of brown sugar
  • 3 bananas cut into 1.5cm thick slices
  • Icing sugar to garnish


  1. Preheat the oven to 180°C.
  2. Arrange the croissan slices in six mini-cocottes , inserting a few banana slices between each layer.
  3. In a large bowl, beat the rest of the ingredients until fully blended. 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'll see it's ready when it's swollen a bit and turns a little golden.
  5. Meanwhile, combine the butter and sugar in a Le Creuset saucepan and stir over medium heat until just beginning to brown. Add the plantains and mix for 5 minutes until caramelized.
  6. With the mini-cocottes removed from the oven, place a few banana slices in each mini-cocotte and sprinkle a little icing sugar on top before serving.


Claudia said:

Hola Irene, Te animamos a servirla caliente, más si la acompañas de un poco de helado para dar contraste, pero también a temperatura ambiente resulta muy rica! Un saludo, Claudia

Irene said:

¿Esta receta se sirve fría o caliente?

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