Preheat your oven to 350°F (177°C). Pour a tablespoon of melted butter into the bottom of a 9x13 oven-safe casserole dish.

Slice the day-old bread into 1-inch cubes. If the bread isn’t stale enough, toast it in the toaster oven or bake it for about 10-15 minutes until dried out.

In a large mixing bowl, mash the bananas until smooth, keeping a few lumps. Whisk the eggs together with the mashed bananas until combined.

Whisk in the light brown sugar, milk, heavy cream, vanilla extract, salt, and spices until mixed well.

Add the cubed bread and half of the chopped nuts into the bowl. Gently mix in the bread. Allow it to rest for about 10-15 minutes.

Transfer the mixture to the prepared dish. Top with remaining chopped nuts.

Bake for 50-60 minutes until the center is puffed up and a toothpick comes out with a few moist crumbs. Let cool for 10-15 minutes before serving.

In a small saucepan, combine light brown sugar, heavy cream, butter, and salt. Bring to a boil over medium-high heat, stirring frequently.

Once boiling, cook and stir for 2 minutes. Remove from heat and cool slightly.

Drizzle the bread pudding with warm caramel sauce and add extra toasted pecans, whipped cream, or sliced bananas if desired. Enjoy warm, at room temperature, or chilled.