Ingredients

Steps

• Preheat the oven to 150°C.
• Heat milk, cream, and vanilla in a saucepan until steaming, infuse for ten minutes, then remove the pod.
• Grease a shallow ovenproof dish and arrange the brioche slices inside.
• Place banana slices between the pieces of brioche.
• Whisk eggs, yolks, and 55g sugar together, then gradually stir in the warm milk mixture.
• Pour the custard over the bread and bake for 20-30 minutes until set and golden-brown.
• Heat 100g sugar in a clean pan without stirring until it melts into a golden-brown caramel.
• Pour the hot caramel over the pudding and serve immediately.