2 cups thickened cream
1½ cups milk
½ cups caster sugar, plus 1 Tbsp extra
1 vanilla bean
300g brioche, sliced
380g can caramel top'n'fill
2 large bananas, sliced
½ tsp ground cinnamon
½ tsp ground nutmeg
Whipped cream, to serve
Preheat oven to moderately slow, 160C. Lightly grease a shallow 2-litre ovenproof dish.
In a saucepan, combine cream, milk and sugar. Split bean lengthways. Add pod and seeds to pan.
Stir over medium heat 2-3 minutes, until sugar dissolves and mixture is hot. Remove and discard pod. Transfer mixture to a large jug. Cool slightly.
In a large bowl, whisk eggs until frothy. Gradually whisk in a warm milk mixture.
Spread brioche with half caramel and top half slices with banana. Sandwich together and cut into quarters diagonally. Layer in dish, slightly overlapping. Gradually pour over cream mixture, allowing it to soak in slightly. Sprinkle with combined extra sugar, cinnamon and nutmeg.
Place in a baking dish. Add enough boiling water to come halfway up sides. Bake 40-45 minutes (55-60 minutes if dish is deeper) until custard is set when tested with the tip of a knife (knife will be clean when removed if custard is set). Remove immediately from water bath.
Fold remaining caramel through whipped cream. Serve warm pudding with caramel cream.