preheat to 210 °, thermostat 6.
Pour the milk into a saucepan and heat it (but not boil).
Crumble the bread and the dry cookies in a large bowl. Then pour the hot milk over it and leave to soak for 5 min.
Meanwhile, separate the egg whites from the yolks. Put the egg whites in a bowl and beat them in firm snow.
In the bowl where the bread soaks, add the sugar, egg yolks and 5 tablespoons of redcurrant jelly. Mix all these ingredients.
Rinse the lemon. Grate it to collect the zest and then squeeze it to collect the juice. Peel the bananas then mash them with a fork with the lemon zest, lemon juice and cinnamon. Pour the bananas in the bowl and mix them with the previous ingredients.
Add the raisins / cramberries and the white egg whites. Make sure to incorporate them gently, stirring from bottom to top so that they do not "fall".
Butter a missed pan (with a springform pan, it's better because it can be removed from the mold) then pour the preparation into it. Put in the oven and cook for 50 to 60 minutes. Take the knife blade test.
Take the pudding out of the oven. When it is still hot, spread the last spoonful of redcurrant jelly on the cake.
