In a small saucepan, combine brown sugar, butter, and water.

Cook over medium heat for 4 minutes, or until the mixture is thick.

Add bourbon and cook until mixture is reduced to 1/4 cup (about 5 minutes).

Remove from heat.

Add sliced bananas and toss gently to coat.

Spoon banana mixture into a bowl; set aside.

In a large bowl, combine milk, sugar, whipping cream, vanilla, nutmeg, and eggs.

Whisk ingredients together until well combined.

Add torn French bread to the milk mixture and stir to combine, ensuring the bread soaks up the liquid.

Coat six 8-ounce ramekins with cooking spray.

Divide the bread mixture evenly among the prepared ramekins.

Spoon the banana mixture evenly over the bread mixture in each ramekin.

Place the ramekins on a small baking sheet.

Cover the baking sheet with foil and chill in the refrigerator for 30 minutes.

Preheat oven to 375°F (190°C).

Uncover the baking sheet and bake in the preheated oven for 25 minutes, or until the puddings are set.

Remove from oven and drizzle caramel topping evenly over the puddings.

Serve warm.