In a medium sized bowl, whisk together eggs and yolk, milk, sugar, salt, and cinnamon.
Fill 2-3 large ramekins with bread pieces then pour egg liquid over the tops of bread soaking each ramekin.
Bake for 40-45 minutes until bread pudding is set.
For the Bananas Foster:
In a medium skillet over medium heat, melt butter then whisk in both sugars, corn syrup, nutmeg, cinnamon and salt.
Continue cooking until it begins to bubble then whisk in heavy cream. Continue to cook over medium heat and allow it to begin to thicken.
Stir in banana slices and continue to cook until a thick sauce has developed and coats the back of a spoon. Turn off heat and stir in vanilla and rum extracts then pour sauce over each bread pudding and serve warm.
You can replace the coconut milk with any milk you prefer. From almond milk to regular cow's milk, the choice is yours. For the bread pudding, I prefer to let my bread sit out for a couple days to develop a stale texture. If you don't have the time, simply bake your bread for a few minutes to dry it out.