Butter a small ovenproof dish with Clover

Warm the cream and milk in a pan, add the chocolate and heat gently until melted, add the sugar and whisk to combine

Take the chocolate mixture off the heat and leave for 5-10 minutes to cool

Arrange the bread in the ovenproof dish with the points of the triangles pointing up, place the slices of banana between the slices of bread.

Beat the eggs and whisk into the cooled chocolate milk mixture

Pour the chocolate mixture over the bread making sure that all of the bread is covered. Let the dessert sit for a few minutes for the chocolate mixture to be absorbed by the bread and then top up until all the mixture has been used

Cover with cling film and leave for at least an hour, overnight in the fridge if you wish

Heat the oven to 170C and bake in the oven for 35-40 minutes until the bread puffs up and the top becomes crisp

Dust with icing sugar before serving with cream or ice cream