How to cook
First we prepare the cream - in a pot beat the yolks with the sugar, add the milk, sugar and flour and stir the mixture.
It is best to use bananas that are overripe because they are sweeter. Mash them and add them to the mixture. Put the mixture on the stove and stir until it's boiling and it thickens. Optionally, add a lump of butter and stir.
In another bowl, heat the milk and add the crumbled chocolate and stir until you have a smooth mixture. Cut the Easter bread into thin slices, about 0.2″ (0.6 cm) thick.
In a cake form with a removable bottom, arrange the Easter bread slices tightly, pour the chocolate mixture over them and spread the cream on top as well. This is repeated until you run out of Easter bread and distribute all of the cream on top.
Cover it with cling film so it doesn't dry up and refrigerate it, in order for it to set for a few hours.
Just before serving it, sprinkle it with sprinkles. Very tasty, juicy and easy recipe for using up the leftover Easter bread!