This small-batch Pumpkin Spice Bread Pudding recipe is naturally sweetened with maple syrup & topped with a pecan crumble for extra texture.
Cross-cut the bread to create 16 equal sized triangles. Quickly dip 2 triangles in the melted butter and layer them at the bottom of one ramekin. Ladle 1-2 tablespoons of the pumpkin custard over the bread. Layer on another 2 butter-dipped bread triangles and top with another 1-2 tablespoons of custard. Repeat the layering until 8 triangles and half of the custard are used. Then repeat this step for the second ramekin.