I baked some of these in 4 oz glass jars, which is great for on the go, or to bring to someone. I've also baked them in a cupcake pan.

For easy release butter the sides and bottoms of the cupcake pan or use cupcake liners, this is unnecessary if you are serving it in glass jars.

Cut bread into 1 1/2 inch squares. If the bread is really soft, toasting it on a pan at 350 for 3-5 minutes will result in a slightly more dense dessert and not as flimsy and soft. If your bread is slightly firm, you can skip toasting it.

In medium bowl whisk milk, eggs, sugar, butter and flavors.

place the bread into mixture and stir gently

allow the bread to soak up the egg mixture about 5 minutes.

slice bananas, stir in 2 of the bananas, and use the third banana to add to the tops of the mixture after you portion if out.

Glass Jars (fill glass 4 oz jars 3/4 full, place a baking sheet underneath to catch any drips that may spill over)

place 3 tablespoons into each cupcake portioned area and pour remaining egg mixture over tops (do not overfill the cupcake pan or it will spill over, place a baking sheet under the cupcake pan if you think it might, to prevent a mess in your oven)

Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

Serve with whipped cream and carmel sauce or ice cream.