Step 1

Preheat oven to 160C or 140C fan-forced. Grease a large ovenproof baking dish [21cm x 15cm base with 3.5 cup capacity] with a little butter.

Step 2

Cut brioche slices in half. Spread slices with butter. Arrange slices in prepared dish.

Step 3

Arrange banana and chocolate between slices of brioche.

Step 4

Whisk custard and milk in a jug. Pour over brioche.

Step 5

Place baking dish in a larger roasting dish. Pour enough boiling water to come halfway up the sides of smaller baking dish. Bake for 1 hour or until set.

Step 6

Remove carefully pudding from bain-marie (roasting pan). Stand for at least 15 minutes before serving. Serve warm or at room temperature, sprinkled with icing sugar if you like.