Banh Chuoi (Coconut Banana Bread Pudding)

Cut bananas into ½ inch rounds; set aside.

In a large bowl, whisk together 1 can coconut milk, ½ cup sweetened condensed milk, 1 large egg, 2 tsp vanilla extract, and ¼ tsp salt until smooth.

Add ½ loaf cubed bread to the coconut milk mixture, stirring to fully soak in the liquid. Gently fold in the banana rounds.

Spray a Suvie pan with cooking spray. Pour bread pudding mixture into the pan, smoothing into an even layer. Place pan in the bottom of Suvie, input settings and cook now.

Set Suvie to Slow Cook on Low for 2 hours.

After slow cooking, remove pan from Suvie. Sprinkle 2 tbsp demerara sugar and 1 tbsp sesame seeds over the bread pudding. Return pan to Suvie and broil for 6-8 minutes, rotating the pan halfway through cooking until the top is golden brown and fragrant (watch closely as this step goes fast!). Allow to cool in the pan for 10 minutes before cutting into slices and serving.