1/2 French stick
5 Eggs
2 Egg yolks
175 g Caster sugar
300 ml Milk
300 ml Double cream
1 Vanilla pod
1 Banana
100 ml Rum
50 g Butter; melted
200 ml Raspberry sauce
Chop the banana into pieces and place into an ovenproof dish.
Sprinkle over half of the rum.
Slice bread into 1cm thick slices, dip into butter and layer into
dish. Warm cream, milk and vanilla. Whisk eggs and sugar, add
remaining rum.
Pour on liquid, wash and strain. Pour mixture over bread in dish.
Bake in bain marie for 30 minutes at 200C/325F.
When golden and set, remove from water and cool completely. When cold
cut into portions with a cutter.
To serve, dish with icing sugar and place in the centre of the plate.
Pour around the raspberry sauce.
Yields
4 servings