Cube your unsliced gluten free bread into 3cm cubes and place into a large bowl. If your bread is already sliced, just cut your slices roughly into 3cm squares.

Add your cream, condensed milk, milk, eggs, light brown sugar, vanilla, cinnamon, salt and nutmeg into a separate bowl and whisk together to combine. Especially ensure the eggs are properly whisked in.

Add your mashed bananas to your wet mixture and mix in.

Stir in 100g of your chocolate chips.

Pour your mixture on top of your bread chunks so that they are as covered as possible. Allow to sit in the mixture for about 20-30 minutes so the bread can absorb the flavors.

Preheat your oven to 160C Fan / 180C

Spoon the soaked bread and the liquid into an ovenproof dish (mine was 9 inches x 12 inches – so something similar to that in size would be ideal). Squish it all together and sprinkle the extra chocolate chips on top.

Bake in the oven for about 1 hour. The top should be nicely toasted and golden, the middle should be more solid than when it went in. It will become more solid once it comes out of the oven. If the top is getting too golden at any stage then just put a piece of foil loosely over the top. Remove from the oven and allow to cool briefly.

Warm up your caramel and pour it on top of the pudding (optional, of course!)

Cut into slices and enjoy! You can eat it hot, warm, or even cold. You could serve it with cream, ice cream, or on its own.