In a medium bowl add the eggs, milk, brown sugar, vanilla extract and ground cinnamon. Mix until fully combined.

Add bread that has been torn into about 1 inch pieces. Mix until you see that all the bread pieces are coated with the liquid. Let it soak & absorb the liquid for 5mins.

Brush a small baking dish with olive oil or line with parchment paper. Transfer the bread pudding mix and spread evenly in 2 layers, with nuts, berry compote & banana slices in between the layers.

Microwave on medium high power until the bread pudding is fully cooked, about 3-5 minutes. (Test by poking a toothpick through the center, it should come out clean)

Serve bread pudding and dollop with greek yogurt.

Sprinkle nuts, fresh berries & mint leaves evenly around.

To make the berry compote, add berries to a microwave safe bowl, cover with plastic wrap.

Microwave on high for 5 mins. Gently stir and return the berry mixture and microwave for another 5 mins.

Allow to cool before serving. Transfer balance compote to a jar or container and store up to 1 week in the fridge.