Banana and Salted Caramel Bread Pudding

Ingredients:

Bread pudding

• Salted butter, to grease the pan
• 1 brioche (450 g), crusts removed, crumb cut into 1 cm cubes (about 13 cups)
• 5 large eggs
• 3/4 cup sugar
• 0.5 tsp coarse salt
• 4 cups whole milk
• 1 cup heavy cream
• 1 tbsp vanilla extract
• 3 bananas, cut in half lengthwise and then into 1cm pieces.
• Sea salt, to sprinkle

Caramel

• 1 cup of sugar
• 2 tablespoons salted butter, cut into pieces, room temperature
• 0.5 cups heavy cream, warm
• 1 tbsp bourbon
• 1 teaspoon freshly squeezed lemon juice
• 3/4 teaspoon coarse salt

Preparation:

1. Cook the caramelIn a medium saucepan, combine the sugar and 1/4 cup water. Heat over medium heat, stirring until the sugar dissolves. Cook, swirling the pan gently but not stirring with a spoon, until the caramel turns amber, about 10 minutes. Brush off any sugar crystals stuck to the sides of the pan with a damp pastry brush. Remove from the heat and thoroughly whisk in the butter, heavy cream, bourbon, lemon juice, and coarse salt (the caramel will bubble vigorously). Pour into a bowl.
2. Preheat oven to 350°F (175°C) and grease a 9x13-inch (22x32cm) baking pan. Place the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
3. Make bread puddingIn a large bowl, whisk the eggs, sugar, and coarse salt, then whisk in the milk, cream, and vanilla. Stir in the toasted bread and banana slices. Transfer half the mixture to the prepared baking dish and spread into an even layer. Drizzle with 1/2 cup caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. Cover the remaining caramel and refrigerate until ready to serve.
4. Preheat oven to 350°F (175°C). Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour and 15 minutes. Reheat the remaining caramel and drizzle it over the pudding.