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To prepare bread pudding:
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Place bread cubes in a single layer in a casserole dish.
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Set aside.
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In a large bowl, beat eggs with rum.
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Stir in milk and brown sugar, mixing well.
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Add cinnamon and nutmeg, stirring until spices are thoroughly mixed into liquid.
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Pour mixture over prepared bread cubes.
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Cover with plastic wrap, and refrigerate for one hour.
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Generously butter a 9x5x3-inch loaf pan.
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Set aside.
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Heat oven to 350F Remove bread/egg mixture from refrigerator.
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In a medium bowl, mash two very ripe bananas.
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Stir into bread mixture.
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Spoon mixture into prepared loaf pan.
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Bake for 45 minutes or until done.
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Let cool 15 minutes.
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Invert onto serving platter.
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To prepare rum caramel sauce:.
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Melt butter with rum in a medium saucepan over medium heat.
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Stir in sugar.
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Increase heat to medium high and bring to a boil.
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Boil, stirring constantly with a wooden spoon, for five minutes.
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Remove from heat and let cool for five minutes.
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Stir in heavy cream.
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If mixture thickens before using, heat at medium setting in microwave.
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To assemble:.
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Diagonally cut firm banana into 13 pieces.
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Spoon rum caramel sauce over bread pudding, allowing the sauce to drip down sides.
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Place 5 slices of banana in a zig-zag pattern down center of bread pudding.
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Place two banana pieces on plate in each corner of the bread pudding.
