Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9 inch (23 cm) round or square cake pan with 2 inch (5 cm) sides.
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves. In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition.
Add the molasses and beat to combine. Scrape down the sides of the bowl as needed. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40 – 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan. Allow the cake to cool and cut the gingerbread into tiny squares.
Place squares on baking sheet and bake in oven for additional 10 minutes to dry out a bit. Fill ramekins with gingerbread cubes. Makes about 6-8 ramekins.
For the Custard
Pour half & half, sugar, eggs, egg yolks and vanilla into bowl and whisk until well mixed. Pour 1/4 cup of custard over gingerbread cake in each ramekin.
Place the ramekins in a large baking pan and bake for 40-50 minutes at 325 degrees until the custard is completely set.
For the Sticky Toffee Sauce
Combine butter, heavy cream and sugar in saucepan over medium low heat. Constantly stir until mixture begins to boil. Turn heat down a bit and continue to boil until it darkens and thickens a bit. Pour over warm bread pudding and serve.
TIP: If the custard portion of the bread pudding has minimized or completely disappeared before you’re ready to serve, revive it! Reserve a small portion of the custard or keep a bit of heavy cream on hand to drizzle on before serving.