Banana Foster Bread Pudding

1. Grease a 9 x 13 inch baking dish.

2. Cover the base of the dish evenly with the caramel sauce, then neatly arrange the banana slices on top.

3. Next, scatter half of the bread cubes over the bananas. Then scatter over the cream cheese cubes so they’re evenly spaced out. Add the remaining bread cubes.

4. In a large jug, whisk together the eggs, milk, sugar, vanilla, spices and salt. Pour this evenly over the bread. Use a spatula, or your fingers, to push the bread down so it absorbs even more of the egg mixture.

5. Cover, and refrigerate for at least 3 hours.

6. When you’re getting ready to serve, preheat the oven to 375 F/190 C.

7. Remove the dish from the fridge and allow it to come to room temperature (about 30 minutes). I gave the bread a little push again to soak up more egg mixture. Grab a large serving platter and set aside.

8. Put the dish into the oven. Bake for 30 minutes, then check. It may need 5 minutes more to bake the egg mixture.

9. When it’s done, remove it from the oven and carefully flip the dish upside down onto your serving dish, so that the caramel drizzles down into the bread. Share with your guests or just take a fork and dig in yourself. I wont judge.

If you’re feeling extra indulgent, serve with some ice cream or add some chopped nuts.