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For the gingerbread cake:
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Preheat oven to 350 F.
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In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves. Set aside.
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In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in molasses and beat. Tip: To prevent the molasses from sticking to the measuring cup, you can first spray the cup with a non-stick vegetable spray.
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Alternate adding the dry ingredients and milk into the butter mixture and make sure you end with dry ingredients. Beat on low just until incorporated (do not over-beat).
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Pour the batter into a greased or sprayed 9-inch round cake pan. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let the cake cool on a wire rack for 10 minutes before removing cake from pan. Keep the oven on.
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Allow the cake to cool just a bit and then cut the gingerbread into tiny squares. Place cake squares on a baking sheet and bake in the oven for an additional 10 minutes to dry out a bit. When done remove the pan from the oven and drop the temperature to 325 F.
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Fill eight 3-ounce ramekins or four 6-ounce ramekins with the gingerbread cubes.
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For the custard:
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Pour half-and-half, sugar, eggs, egg yolks and vanilla into a bowl and whisk until well mixed. Pour 1/4 cup of custard over the gingerbread cake in each ramekin.
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Place the ramekins in a large baking pan and bake for 40-50 minutes at 325 F until the custard is completely set.
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For the Sticky Toffee Sauce:
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Combine butter, heavy cream and sugar in a saucepan over medium heat. Constantly stir until mixture begins to boil. Turn heat down a bit and continue to simmer until it darkens and thickens a bit which takes between 8-10 minutes. Pour over warm bread pudding and serve.
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The cake recipe was adapted from joyofbaking.com.
