CREAMY BANANA FRENCH TOAST BAKE

Serves 12

● Prep 20 mins plus 30 mins chilling

● Cook 35 mins

● Calorie-controlled cooking spray

● 12 slices of wholemeal bread, quartered

● 240ml skimmed milk

● 160g maple syrup

● 6 large eggs

● 110g low-fat soft cheese

● 4 bananas

● 1tbsp vanilla extract

● 2tsp lemon juice

● ½tsp ground nutmeg

● ½tsp ground cinnamon

● A pinch of salt

● 2tbsp icing sugar

Mist a small baking dish with cooking spray and arrange the bread quarters to line the sides and bottom in a single layer. Place the milk, syrup, eggs, soft cheese, two bananas, vanilla, lemon juice, nutmeg, cinnamon and salt in a blender and blitz until smooth. Slowly pour the mixture over the bread, making sure it is completely submerged. Cover with foil and chill for 30 minutes (or overnight).

Preheat the oven to 180°C/fan 160°C/gas 4. Just before baking, thinly slice the remaining two bananas and tuck slices in between the pieces of bread. Bake, covered with foil, for 25 minutes. Remove the foil and bake for a further 10 minutes, until golden brown. Sprinkle with icing sugar, slice into 12 and serve immediately.