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1
Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves.
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2
Cook, gently swirling the pan but not stirring, until amber, about 10 minutes.
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3
Brush any sugar crystals off the side of the pan with a wet pastry brush.
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4
Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble).
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5
Pour into a bowl and set aside.
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6
Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish.
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7
Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes.
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8
Let cool completely.
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9
Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth.
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10
Fold in the toasted bread and the banana slices.
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11
Transfer half of the mixture to the prepared baking dish and spread in an even layer.
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12
Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture.
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13
Cover with plastic wrap and refrigerate at least 1 hour or overnight.
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14
Cover and refrigerate the remaining caramel until ready to serve.
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15
Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes.
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16
Warm the remaining caramel and drizzle on top.
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17
Photograph by Kana Okada
