To make the banana bread pudding:

• In shallow pan, lightly toast 1/4 cup almond slivers over medium low heat. Continually shake or stir to prevent burning. Remove from heat when they start to turn golden brown. Set aside.
• In saute pan, cook 2 tablespoons unsalted butter, 2 tablespoons spiced rum, and 2 of the 5 tablespoons sugar over medium heat until bubbly. Turn heat to low, add 4 bananas and nuts, toss to coat evenly. Cook for 2 minutes, then remove from heat.
• Preheat oven to 350°F. Grease six 8 ounce ramekins or an 8x8 baking dish and place on rimmed baking sheet.
• Place half of the 8 ounces challah in the greased dish(es). Evenly top with the banana nut mixture. Cover evenly with remaining bread.
• In a separate bowl, combine 2 cups half and half, 4 eggs, 1 tablespoon vanilla, 1/4 cup spiced rum, and remaining 3 tablespoons of sugar. Whisk to combine. Pour evenly over bread mixture until all liquid is used. Gently press bread into liquid to full absorb. Allow mixture to rest a minimum of 15 minutes to absorb the liquid.
• Preheat oven to 350° F. Bake 45 minutes until puffed and golden and a knife inserted in the middle comes out clean.

To make the rum sauce:

• In sauce pan over medium high heat, melt 4 tablespoons unsalted butter. Add 1/2 cup heavy whipping cream, 1/2 cup packed brown sugar, and 1/4 teaspoon salt. Stir to combine and bring to boil. Remove from heat and stir in 2 tablespoons spiced rum.

Serve banana bread pudding warm and top with rum sauce.