Preheat your oven to 400 degrees.
In a bowl, beat together 4 eggs, a cup of half and half (cream), half a cup of sugar, a splash of cinnamon whisky, a splash of banana liqueur, and a splash of rum. Set aside. This is your custard mixture.
In a 9-inch pie pan, cut up the total of about half a loaf of bread. Its preferred you don’t get the pre-sliced kind. You’ll need about a quarter loaf of the stuff you make French toast from (challah or brioche) and a quarter loaf of something healthy (Raisin-walnut rustic loaf). Put that evenly spread out in the pie pan. Add your custard to the bread. If you like your bread pudding a little loose, let the custard sit for a while with the bread before you bake it off. Slice two bananas about half an inch thick and spread those over the top. Grab a half a cup of semisweet chocolate chips and sprinkle those over the top. This also works very well with slivered almonds over the top.
Place your pie pan on a half-sheet pan or baking sheet and place in the center rack of the oven for approximately 45 minutes. If the bread pudding is a bit loose at the end, bake for another 10 minutes, but do not leave the kitchen and keep a hawk-eye on that thing. It can go from toasty brown to charcoal in a flash because of all of the sugar and alcohol.
You can serve it warm, but it may be a bit loose. Its best to let it sit for at least an hour before service.