Serves 4
Ingredients
60g chocolate spread
40g chopped hazelnuts
16 slices white bread, crusts removed
360ml single cream
360ml milk
Pinch of salt
3 eggs
50g sugar
100g castor sugar
2 bananas
Method
Spread a layer of chocolate spread on the slices of bread. Arrange four slices chocolate-side down in a buttered square or rectangular dish.
Top with another four slices of bread with chocolate side down and then another four slices, again, chocolate side down, finishing with the last four.
Place the single cream and milk in a saucepan and bring to the boil. Whisk the eggs, a pinch of salt and sugar together. Mash the bananas with a fork, add the eggs, and then whisk in the hot cream and milk.
Pour this custard mixture over the bread and leave to soak for five minutes. Sprinkle the castor sugar on top.
Heat the oven to 180C. Place the dish in a larger dish with a cupful of water in it (bain marie ) and cook in the oven for 40-45 minutes or until set.
Remove from the oven, allow to stand for 10 minutes, dust with icing sugar, and serve with vanilla ice cream.
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