Banana Toast Pudding
1.
Beat the eggs, pour in white sugar, and mix well
2.
Pour in the whipped cream and continue to stir evenly
3.
Add the milk and vanilla extract, mix well, turn into egg cream and set aside
4.
Cut the bread into cubes, take a small portion and spread the bottom of the baking tray
5.
Pour a small portion of the egg and milk liquid, and it’s enough to pass the bottom of the baking pan.
6.
Cut the bananas into 1 cm thick slices, put them in a baking dish with the remaining croutons, and sprinkle with dried cranberries and almond slices
7.
Then pour the remaining custard on top, try to pour each crouton with custard, so that it will be crispy after baking, and then sprinkle with a layer of coarse sugar
8.
Preheat the oven to 200 degrees, middle level, upper and lower fire, bake at 190 degrees for about 20 minutes, and the surface will turn golden yellow.
9.
Let it cool for a while after it’s out of the oven, and it’s best to eat it while it’s hot