In a food processor or blender, mix the milk, caster sugar, eggs, vanilla, cinnamon and orange rind. Pour this mixture into a shallow lasagne type dish and dip in the slices of bread to soak up the mixture.
Heat a large non-stick fry-pan over medium heat. Add the oil and butter and when this is hot and sizzling, place in the soaked bread. Fry both sides golden brown. Drain on a paper towel then, if desired, dust with icing sugar.
Serve with crispy bacon and sliced bananas. Pour over Chelsea Maple Flavoured or Easy Pour Golden Syrup and if you like, add yoghurt or whipped cream.
TO COOK CRISPY BACON Allow at least 2 rashers of rindless streaky bacon per person.
In a fry-pan: Spray a large non-stick fry-pan with oil or cooking spray and place over medium-high heat. Cook the bacon for 3-5 minutes, turning it over for even crispiness. Drain on a paper towel.
In the microwave: Place 3 paper towels on a microwave proof tray or plate. Spread the bacon rashers over the towels and cook on high for 2 minutes. Turn the bacon over and continue to cook a further 2-3 minutes, watching carefully until it gets to just the right colour and crispiness that you prefer.