1Cut the crust off brioche. Cut brioche into 1-inch cubes.
2Spread them in a shallow pan and set aside.
Mix the remaining ingredients, using an immersion blender.
3Strain the mixture and pour over the brioche, mixing well. Cover in plastic and refrigerate overnight.
4Grease a square pan and lightly sprinkle the bottom with sugar. Place the brioche mixture into the pan in an even layer, about 1½ inches thick.
Sprinkle the top with sugar. Bake in 350° oven for 20 to 30 minutes, until golden brown.
In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.
6Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce.
To serve, cut the bread pudding into squares or rectangles. Top with a layer of fresh banana slices and sprinkle a thin layer of sugar on top. Use a torch on the dish to caramelize the sugar. Cover with sauce.