Here’s What You’ll Need:
- 1/4 cup cinnamon
- 5 cups cubed white bread
Custard:
- 5 eggs + 1 extra yolk
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- pinch ground ginger
- 1 teaspoon cinnamon
- 1 tablespoon local honey
- 1 over-ripe banana
Topping:
- 1/4 cup brown sugar
- 3/4 cup finely chopped walnuts
- 1/4 cup maple syrup
- 2 tablespoons peanut butter
- 1 pinch sea salt
Slice your bread into 1/2 inch cubes, toss with cinnamon & let sit our at room temperature for a few hours or overnight. In the meantime, combine all of your custard ingredients and whisk well. Then pour over the “stale” bread a let it soak for 10 minutes.
While your bread soaks, combine brown sugar, sea salt, walnuts, and maple syrup for the topping. 
Prepare by buttering 6 ramekins or a muffin tray, then layer a spoonful of topping mix, then a 1/2 cup portion of your bread pudding, and another spoonful of topping to polish them off. Pop them into the oven for 25 minutes at 350.
Remove the bread pudding bites from their pans, and drizzle creamy melted peanut butter over top. I like to serve this dish with a tall glass of almond milk or a heaping scoop of vanilla ice cream. Give this recipe a try and see what sweet styling suits you best!
