oven to 325º with a rack in the center.
Place a baking pan filled with 1/2 inch of water
in the oven. Butter four 6 oz. ramekins, set
aside. Whisk together the cream, eggs, 1/2 cup
sugar, salt, vanilla and rum and set aside.
the butter into 8 pieces. Place 1 piece of butter
and 1/2 teaspoon sugar in each ramekin. Place
an eighth of the banana slices in an even layer
over the butter and sugar. Cover the banana
with 4 pieces of bread. Sprinkle each with 1/2
teaspoon of sugar. Pour about half the cream
mixture among the ramekins to soak the bread.
Divide the remaining banana slices among the
ramekins, sprinkle each with 1/2 teaspoon sugar
and top with the remaining bread; pour the remaining
cream mixture over. Press to soak bread.
1 piece of butter in each; sprinkle with the
remaining sugar. Cover each ramekin loosely
with aluminum foil and bake in the hot water
bath for 30 minutes. Uncover and bake 30 minutes
more. Transfer ramekins to cool on a wire rack
for about 10 minutes before serving.