To make Chocolate Banana Bread Pudding: In large bowl, whisk together eggs, sugar and rum flavoring until blended; whisk in soymilk. Spray shallow hotel pan with cooking spray; add bread cubes and bananas, tossing to mix. Pour soymilk mixture over bread and bananas; let sit 10 minutes. Bake in 325°F oven about 1 hour or until set. Cool, cut into 24 portions. Serve each portion with 3 tablespoons Caramel Rum Sauce.
To make Caramel Rum Sauce: In saucepan, combine sugar and water. Bring to a simmer over medium heat, whisking until smooth. Remove from heat; add rum flavoring. Serve warm. (Yield: 5 cups)