In a large mixing bowl, combine eggs, sugar, milk, vanilla, and cinnamon and whip until well blended.
In a non-stick oversized muffin pan (for 12) place two slices of the bread into each muffin hole.
Pour the mixture into each muffin hole.
Allow the bread to absorb the mixture and continue the process until the bread is saturated and the muffin hole is full (this may take 3 or 4 fillings to totally saturate the bread and fill the hole).
Bake the pudding mixture at 350 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 qt saucepot over medium heat.
Add the light brown sugar to the melted butter whipping over the heat until smooth. Slice the bananas and add to the sauce. Lastly, add the Praline liqueur to the sauce and keep warm.
When the pudding is finished, remove from the oven and allow it to sit for about fifteen minutes.
Invert the non-stick muffin pan to remove the puddings. Place each on the center of the plate and ladle the sauce on to the pudding.