Gently heat cream, milk, sugar and salt in a heavy bottomed pot until it is just about to boil. Remove from heat.Meanwhile, mix together eggs, vanilla, bourbon and ¼ tsp of cinnamon in a large bowl.Slowly pour hot cream mixture into egg mixture, stirring constantly so that eggs don't scramble. Add torn bread pieces and banana slices to custard and toss together well.Preheat oven to 350 degrees, and butter large baking dish (mine was about 9 ½ inches round with tall 2 inch sides)**Pour bread pudding mixture into dish. Sprinkle pudding with the cinnamon and raw sugar mixture. Cover pudding with foil and bake for 45 minutes, until center is set.Remove foil and cook for another 25-30 minutes, or until pudding is set in center. At very end, put pudding under broiler for another 1-2 minutes to crisp up the top. Let pudding sit for at least a half hour before serving.
* If you only have regular white sugar, that's fine. The raw sugar creates a better crunchy crust, but it is not a big enough difference to deter you from making this recipe!
** The pudding puffed up a great deal while baking, I would recommend using a large baking dish, and putting a baking sheet underneath to catch any wayward pudding.