Preheat oven to 175C.
Brush a 25cm baking dish with 1 tablespoon of butter.
In a large mixing bowl, whisk eggs, then whisk in 1 cup brown sugar.
Slowly pour in the cream, milk, vanilla, and add cinnamon.
Add bread and mix well, allowing bread to soak up egg mixture.
Heat a large sauté pan over high heat.
Add butter and once butter is melted sauté bananas for 2 to 3 minutes.
Add remaining ¼ cup of brown sugar and cook for 1 minute allowing the sugar to completely dissolve.
Add rum and briefly flambé the bananas. Allow the alcohol to burn off. Remove from heat.
Add half the chocolate bits to the warm banana mixture and allow to melt a bit. Add the other half to the bread mixture and stir to combine.
Combine the banana mixture and the bread mixture and stir well.
Transfer mixture to greased baking dish and bake for about 1 hour, or until firm. Allow to cool slightly before turning out of the cake tin.
Top cake with the sliced banana pieces, sprinkle with sugar and, using a small blow torch, lightly cook the sugar over the sliced bananas until golden brown.
Cut bread pudding into desired size pieces and arrange on baking sheet.
If necessary warm in 180C oven for 2 to 3 minutes.
Serve with ice-cream
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