1 cup heavy cream
1/2 cup apple butter
1/2 cup dried apples, chopped
1/4 cup apple cider
1/4 teaspoon ground ginger
4 large eggs
1/2 cup maple syrup
8 slices cinnamon-raisin bread, cut into medium cubes
In a large bowl, whisk together the heavy cream, apple butter, dried apple, apple cider, ginger, eggs and half the maple syrup. Add the bread to the cream mixture and stir to fully coat the bread cubes. Divide the mixture among 4 microwave-safe mugs. One at a time, microwave each mug until the pudding is puffed up and firm, 3 to 4 minutes.
Pour the rest of the maple syrup over the top of the bread puddings before serving.
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