For the bread pudding: In a large bowl, whisk together the cream, sugar and eggs. Add the bread cubes, followed by the peanut butter and half of the bacon. Mix well and set aside to soak.
For the chocolate-peanut butter sauce: In a double boiler, melt the chocolate chips and peanut butter chips with the heavy cream; stir until smooth.
To finish: In a heavy pot or Dutch oven, heat 3 inches of oil to 360 degrees F.
Whisk the eggs in a bowl. Crush the pretzels in a food processor; transfer to a second bowl.
Form the bread pudding into meatball-size balls. Roll the balls in egg and then pretzel crumbs to coat. In batches, fry the balls until golden brown. Drain on paper towels.
To serve, thread the balls onto skewers or chopsticks (2 per skewer). Drizzle with the chocolate-peanut butter sauce, sprinkle with the remaining bacon, and dust with confectioners' sugar. Serve with extra sauce on the side.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.