Preparation

• Preheat oven to 350°F. Mix cherries and rum in small bowl. Let stand 5 minutes. Mix sugar and cinnamon in small bowl. Reserve 1/4 cup plus 2 tablespoons of the sugar mixture. Mix eggs, remaining sugar mixture, 2 teaspoons of the vanilla and salt in large bowl with wire whisk until well blended. Stir in milk until well blended. Add bread cubes and bananas; toss to coat well. Pour into greased 13x9-inch baking dish. Sprinkle cherries evenly over top. Sprinkle with 2 tablespoons of the reserved sugar mixture

• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack

• Meanwhile, beat cream, remaining 1/4 cup sugar mixture and 1 teaspoon vanilla in medium bowl with electric mixer just until stiff peaks form. Refrigerate until ready to serve. Serve warm bread pudding with whipped cream