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1
Preheat the oven to 350.
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2
Lightly butter eight 4 1/2-by-2-inch ramekins.
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3
In a large bowl, toss the brioche with the melted butter.
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4
Spread the brioche on a large baking sheet and bake for about 15 minutes, stirring occasionally, until golden and crisp.
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5
Meanwhile, in a small heavy saucepan, combine 3/4 cup of the sugar with the corn syrup and water; cook over moderate heat, stirring until the sugar dissolves.
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6
Boil the syrup without stirring until a deep amber caramel forms, about 7 minutes.
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7
Remove the caramel from the heat and carefully stir in 1/3 cup of the cream, the remaining 3 tablespoons of butter and the salt.
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8
Immediately pour 2 tablespoons of the caramel into each of the prepared ramekins and set them in a large roasting pan.
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9
Arrange the sliced bananas decoratively in the caramel.
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10
In a large bowl, mash the remaining 2 bananas until smooth.
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11
Whisk in the milk, egg yolks, the remaining 1/2 cup of sugar, the vanilla and the remaining 1 cup of heavy cream until smooth.
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12
Fold in the toasted brioche and let stand, stirring occasionally, until the liquid is completely absorbed, about 20 minutes.
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13
Spoon the bread mixture into the ramekins and smooth the surfaces.
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14
Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
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15
Bake the puddings in the water bath for 35 minutes, or until firm and a knife inserted in the center comes out clean.
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16
Remove the ramekins from the water bath and let cool slightly.
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17
To unmold, run a knife around the puddings.
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18
Top each with a plate.
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19
Invert the plates and lift off the ramekins.
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20
Pour any remaining caramel around the puddings.
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21
Serve warm with ice cream or whipped cream.
