SALTED BUTTERSCOTCH BANANA BREAD PUDDING

Steps:

• 1. To make bread pudding: Preheat oven to 350 F. Spray a 13x9 pan with nonstick cooking spray. Set aside. In a large bowl, toss together bread, nuts, coconut, and butter scotch chips. Spread on pan. In a medium bowl, whisk together eggs, evaporated milk, condensed milk, light brown sugar, vanilla extract, nutmeg, cinnamon, and salt. Pour over bread mixture in baking dish, making sure bread is completely soaked in egg mixture. Cover; let sit 30 minutes. Dot with small pieces of butter. Bake, uncovered, 45-55 minutes or until top is crisp and golden brown.
• 2. To make butterscotch sauce: In a medium saucepan, over medium heat, melt butter. Stir in light brown sugar, and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy and golden in color, about 10 minutes. Remove from heat; stir in cream and kosher salt. Cover to keep warm.
• 3. To make caramelized bananas: In a large, nonstick skillet, over medium high heat, melt 2 tablespoons butter and 2 tablespoons light brown sugar. Once butter-sugar mixture becomes bubbly, add bananas. Cook, flipping once, about 2-3 minutes per side, or until caramelized on both sides. Remove to a plate. (May need to work in batches to avoid overcrowding bananas. If so, add 1 tablespoon butter and 1 tablespoon light brown sugar to skillet before adding second batch of bananas.)
• 4. To serve, top bread pudding with bananas and spoon butterscotch sauce over top. Serve immediately. If desired (to make this an even more decadent dessert), serve with vanilla ice cream.