Pouding au pain avec de la sauce au rhum

Ingredients:
2 batons
3 eggs
3/4 can of creamer.
1 tablespoon of brown sugar
1 tablespoon of granular sugar
10 g of almond
10 g of hazel nut
2 banana
1 piece of 1 cm thick butter

Method:
1.  Beat up the 3 eggs with 1 tablespoon of granular sugar and 1 tablespoon of brown sugar.
2.  Pour the mixture into a 20 cm x 20 cm baking tray.
3.  Tear up 2 buguettes into chunks and put into the tray.
4.  Pound the almonds and hazel nuts and add into the tray.
5.  Cut the banana into thin slices and add into the tray.
6.  Pour in the creamer and mix all the ingredients.
7.  Cut the butter into small piece and place evenly on the mixture.
8.  Place in the oven at 150^OC  for 20 minutes.
9.  Take out from the over, spread evenly the shredded cheddar cheese on top then continue baking          for another 10 minutes.  

The Rum Sauce

Ingredients:
1 cup of creamer
1 piece of 1 cm thick butter
1 tablespoon of rum

Method
1.  Melt the butter in a pot
2.  Add in the creamer and mix well.
3.  When the mixture shimmer, put in a tablespoon of rum.
4.  Bring the mixture to boil.