• In a medium pan, melt butter, brown sugar, heavy cream and salt. Cook and stir until sugar is completely dissolved. Once sugar is dissolved, remove from heat and add vanilla.
• Butter and 8*8-inch baking pan
• Pour caramel sauce into prepared pan and make sure it is evenly distributed.
• Thinly slice the bananas and evenly place over the sauce.
• Layer and evenly sprinkle half of the bread cubes over the bananas.
• Evenly distribute the cream cheese and chopped walnuts or pecans over the bread cubes.
• Cover the top with the remaining bread cubes.
• In a medium bowl, combine eggs, milk, sugar, vanilla, cinnamon, and pinch of salt and whisk together until completely smooth and well combined.
• Pour the egg mixture over the bread.
• Gently press the bread down so that all of the bread can absorb the egg mixture.
• Cover casserole in plastic wrap and refrigerate for 8 hours (overnight)

To bake:

• When ready to bake, remove pan from refrigerator and leave it out on the counter for 30 mins.
• Preheat the oven to 350.
• Cover with foil and bake for 30 mins
• Uncover and bake for an addition 15-20 mins until center is set.
• Let it cool in pan 5-10 minutes.

To serve:

• Carefully flip the casserole over into a serving dish so that the caramel and banana are on the top.
• Slice and enjoy!