Preheat oven to 350ªF. In a large mixing bowl, whisk together eggs, salt, sugar, cinnamon, nutmeg, and milk.
Stir in bread cubes, pineapple, coconut, and raisins (optional). Pour into a 13x9x2-inch pan coated with cooking spray.
Bake for 1 hour and 10 minutes. Remove from oven and let stand for 5 minutes.
Serve the hot bread pudding with a scoop of vanilla ice cream and top with warm bananas foster sauce.
While the bread pudding is baking, in a medium saucepan over high heat, combine brown sugar, corn syrup, butter, and half of the cream. Bring to a rolling boil.
Boil for 10 minutes, then add remaining cream. Boil 1 minute more.
Add rum and vanilla, Flambé using a long-stemmed lighter. Let boil until the flame goes out.
Reduce to a simmer and stir with a heatproof spatula.
Add bananas. Remove from heat and set aside.