2 cups bread (sliced, crusts removed and cut into small pieces)
3 ripe bananas
1tablespoon lemon juice
1cup (200g) sugar
2 egg yolks
2 egg whites
3/4 cup (170 ml) hot milk
4 tablespoons icing sugar
finely grated rind of ½ lemon
2 teaspoons vanilla essence
1 teaspoon ground cinnamon
Place bread and hot milk in a bowl until soaked.
Drain the excess of liquid.
Peel and purée the bananas.
Drizzle the lemon juice over them and stir into the bread with 1/2 cup of sugar.
Beat the egg yolks and the remaining sugar until light and fluffy.
Stir in the lemon rind, vanilla essence and cinnamon.
Mix with the banana batter until well blended.
In another bowl, whisk the egg whites with 1 tablespoon of icing sugar until they are stiff.
Sprinkle the other 3 tablespoons of icing sugar and keep beating vigorously.
Fold lightly but thoroughly into the banana mixture.
Line the bottom and sides of a tin or a pudding basin with caramel ( prepared with 4 tablespoons of sugar and 1 tablespoon of water).
Pour the batter into it and bake in a moderate oven for about 50 minutes or until tested with a skewer.
Remove from the oven and rest for some minutes before turning out. Serve warm or cold.