banana bread pudding with caramel sauce

to celebrate the new year, i had a breakfast pot luck at my house. i know it's not really breakfast and more of a dessert but i decided to make banana bread pudding for my contribution. it's got bananas and that's fruit so i say it falls in the breakfast category. i sort of ad libbed this recipe but based it on this one:

For the pudding:
2 tbsp. butter
4 ripe bananas, peeled, halved crosswise and then lengthwise
2 tbsp. dark brown sugar
2 cups whipping cream
4 large eggs
1 tsp. vanilla extract
8 oz. firm white bread sliced, crusts trimmed, each slice cut into 3 strips (i used cinnamon swirl bread)
1/2 cup chopped toasted pecans

For the sauce:
1/4 cup unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
pinch of salt

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract in a medium bowl and whisk to blend.

Preheat oven to 350F. Butter 9x13-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.

Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.

Meanwhile, make caramel sauce. Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat.

Drizzle with warm sauce and serve.