- 2½ cups low-fat milk
- 1 tbsp vanilla extract
- 4 slices wholemeal, grainy bread
- 3 bananas, peeled, sliced
- ⅓ cup raisins
- 3 eggs
- 1 tbsp brown sugar
- 1 tbsp cinnamon sugar
Preheat over to moderately slow, 160 C. Lightly grease a deep 6-cup capacity ovenproof dish.
Combine milk and vanilla in a medium saucepan. Bring to the boil. Set aside.
Meanwhile, cut bread into quarters. Arrange bread and banana and half the raisins in alternate layers in prepared dish.
In a bowl, whisk eggs, sugar and half the cinnamon sugar. Gradually whisk hot milk mixture into egg mixture. Pour mixture carefully over bread and bananas. Scatter with remaining raisins and sprinkle with remaining cinnamon sugar.
Place dish in a large baking pan. Fill baking pan with enough boiling water to come halfway up sides of the dish. Bake for 55 to 60 mins until set.
If you prefer, remove crusts from the bread. You could also use other high-fibre types of bread. Sultanas or chopped dates can be used instead of raisins.
Photo: Bauer/Rob Shaw