You'll need to chill the pudding for at least six hours before serving.

Stir ¾ c sugar and ¼ c water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add ¼ c heavy whipping cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.

Mix ½ c golden brown sugar, ¹/₃ c cornstarch, and 1 t salt in heavy medium saucepan. Gradually whisk in 3 c milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.

Whisk 4 large egg yolks in large bowl to blend. Gradually whisk 1 c warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in ¼ c butter, 2 T Scotch, and 1 t vanilla.

Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day. Top puddings with 4 bananas sliced, whipped cream, and ½ c English toffee bits.