Heat oven to 350°F.
In small bowl, beat egg slightly. Stir in 2 tablespoons of the caramel topping and the rum extract. Cut baked rolls into 1-inch cubes. Add to egg mixture; stir to coat. Let stand 5 minutes. Divide mixture between 2 generously greased or sprayed 6-oz custard cups.
Bake 15 to 20 minutes or until set. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate. Top with banana slices; drizzle with remaining 1 tablespoon caramel topping.