Vietnamese banana bread pudding recipe

Ingredients

• 400g slightly stale white crusty bread
• 1 tin (400ml) coconut milk
• 125ml pure cream
• 2 fresh pandan leaves (or 1 split vanilla bean or 2 tsp vanilla extract)
• 1 Vietnamese cinnamon stick (or 2 regular cinnamon sticks)
• 10g butter, softened
• 2 large bananas, peeled and sliced into 1cm-thick coins (about 130g after peeling)
• 100g roasted pecans, roughly chopped
• 4 large egg yolks
• 160g light, brown muscovado sugar
• 1 tbsp rum (optional)
• ¼ tsp fine sea salt
• 1 tbsp demerara sugar
• ½ tsp ground Vietnamese cinnamon (or ¾ tsp regular cinnamon)