Banana Raisin Bread Pudding

• 3  cups day old bread cubed (Challah or French bread is great)
• 3 firm bananas sliced
• 1 1/2 cups vanilla wafers
• 1 1/2 cup heavy cream
• 1/2 stick butter
• 3 tbsp. dark brown sugar
• 1/2 cup white sugar
• 4 room temperature large eggs beaten
• 1 tbsp. Banana Extract
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• a pinch of salt
• 1/4 cup raisins

Preheat oven to 375. In a small cup, combine raisins and banana extract. Allow to soak for at least 20 mins. In a saucepan, whisk eggs until combined. Add cream, white sugar, brown sugar, cinnamon, nutmeg and salt. Add butter. Heat to low simmer mixing continually. Remove from heat. Set aside. Allow to cool for 5 to 10 minutes. Arrange bread cubes, vanilla wafers, banana slices and raisins in a loaf pan/casserole dish. Pour milk mixture over bread pressing bread down until liquid is well absorbed. Allow to sit for 10 minutes. Bake on 375 for about 30 to 40 minutes or until bread springs back in the middle and there is no runny custard present. Cool. Serve with drizzled caramel.