SERVES 8
PER SERVING
172 CALORIES
4.2G FAT
PREPARATION TIME 20 MINUTES
COOKING TIME 25–30 MINUTES
1 × 200g French stick
zest of 1 orange
2 teaspoons dark brown sugar
600ml semi-skimmed milk
3 eggs
2 tablespoons caster sugar
2 teaspoons vanilla extract
2 bananas, mashed
1 × 100g pot virtually fat free fromage frais to serve
1 Preheat the oven to 180C, 350F, gas mark 4.
2 Cut the bread into thin slices and place on a baking tray. Scatter with the orange zest and brown sugar. Bake in the oven for 10 minutes until lightly toasted.
3 Heat the milk until almost boiling. In a bowl whisk together the eggs, caster sugar, vanilla extract and mashed bananas, then, still whisking, pour the hot milk over. Pass the mixture through a sieve into a jug.
4 Line an ovenproof dish with the toasted bread, then start to pour the hot mixture over the bread. Allow the bread to soak up the liquid before adding more.
5 Leave the pudding to stand for 10 minutes, then bake in the oven for 25–30 minutes until well-risen and golden brown.
6 Serve hot or cold with the fromage frais.
TIP Allowing the pudding to stand for 10 minutes before cooking softens the bread