Preheat oven to 350°.
Use nonstick muffin pan with 6 large muffin cups. Place 2 slices of bread in each buttered muffin cup.
Make custard.
Whisk together eggs, sugar, and salt in a large bowl, then whisk in milk, vanilla, and cinnamon.
Divide custard mix among cups. Let stand, gently pressing down on bread occasionally, until soft and some of custard is absorbed, about 30 minutes.
Bake bread pudding in middle of oven for about 30-35 minutes. Cool 5 minutes - pudding will sink slightly in the center. Remove from pan, cool 10 minutes more on cooling rack.
Make sauce.
Cut bananas crosswise into 1/3-inch-thick-slices. Melt butter in a 1-qt heavy saucepan over moderate heat, then add sugar and cook, whisking, until smooth and combined well, about 1 minute.
Add rum and bananas, then simmer, stirring occasionally, 2 minutes.
Serving
Suggestions
Serve puddings warm with sauce spooned over them.
Originally Submitted
8/9/2009
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