1 loaf French Bread, day old - cut or ripped into bite-sized pieces
8 large Eggs
1 1/4 cups Coconut Milk
1 1/4 cups Heavy Cream
1 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
2 large Bananas, sliced
1 cup Unsweetened Coconut Flakes
1/2 cup Salted Caramel Sauce
Place bread pieces in a 2-quart round or 9-inch square glass baking dish sprayed with nonstick cooking spray. Set aside.
In a large bowl, whisk together eggs, coconut milk, heavy cream, sugar and vanilla extract. Pour over bread pieces. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350°F. Remove dish from refrigerator and uncover. Gently fold in banana slices and 3/4 cup coconut flakes. Drizzle 1/4 cup salted caramel over top of bread pudding and sprinkle remaining coconut flakes on top.
Bake in preheated oven for 45 minutes or until center is set and no longer liquidy. If top begins to brown too quickly, place a piece of foil gently on top as a shield.
Remove from oven and serve immediately drizzled with remaining salted caramel.