Preheat oven to 350 degrees F. In a large mixing bowl, combine eggs, sugar, milk, vanilla and cinnamon, and whip until well blended. In a nonstick oversized muffin pan for 12 muffins, place 2 slices of the bread into each muffin hole. Pour the egg/milk mixture into each muffin hole. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin hole is full. It may take 3 or 4 fillings to totally saturate the bread and fill the hole. Bake the pudding mixture for 35 minutes or until the pudding has turned golden and set in the pan. While the pudding is in the oven, melt the butter in a 2-quart saucepot over medium heat. Add the light brown sugar to the melted butter, whisking over the heat until smooth. Slice the bananas and add to the sauce and keep warm. When the pudding is finished, remove from oven and allow to sit for about 15 minutes. Invert the muffin pan to remove the puddings. Place each on the center of a plate and ladle the sauce onto the puddings. Makes 12 servings.
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