Whisk the eggs and egg yolks together until frothy.
Add the cinnamon, nutmeg, vanilla, and mashed banana until everything is mixed evenly.
Add both of the sugars and whisk for 30 seconds.
Finally, whisk in the milk and then add the pieces of bread that are already torn up (a slice of bread should yield about 5 town pieces).
Stir slowly to ensure that all of the bread has absorbed the liquid (but don’t stir too much or the bread will decompose).
Pour the mixture into an 8x8 in pan and let it sit for 30 minutes.
Preheat the oven to 350°F (180°C)
After allowing it to rest, put the pan into another bigger pan that has been filled with 1 inch of warm water (a water bath/bain Marie)
Bake the pudding for 45 minutes. Make sure it isn’t liquidy when you take it out and you want it to be browned on top.
While the pudding is cooling, make the Foster sauce and whip the whipping cream.
To make the sauce, start by melting the butter in a heavy pan on a low heat.
When it is almost all melted, add the sugar and whisk.
Add the rum or vanilla and allow the alcohol to evaporate (if you use rum it’ll catch on fire for a moment).
Take the pan off the heat and slowly incorporate the cream. Spoon the sauce over the pudding and put a spoonful of whipped cream on top. Garnish with fresh sliced banana if you wish!
Serve immediately and enjoy!