Preheat oven to 350 degrees Fahrenheit and lightly grease a 12-count muffin tin.
If using fresh bread, arrange bread cubes on a baking sheet and place in preheating oven to dry out slightly. Remove from oven when lightly toasted and dry to the touch.
Add chopped bacon to a skillet and cook over medium heat until crispy, about 5-7 minutes. Transfer cooked bacon to a paper towel-lined plate and set aside to cool. Reserve two tablespoons of bacon grease for later.
In a large bowl, add flour, brown sugar, room temperature butter, salt, and 2 tbsp. cooled bacon grease. Knead the mixture with your fingers to combine the ingredients to achieve a chunky consistency. Add cooked bacon crumbles, corn flakes cereal, walnuts, pecans, and maple syrup. Gently stir until loosely combined.
In a separate mixing bowl, mix together milk, heavy whipping cream, eggs, maple syrup, mashed bananas, and peanut butter. Add cubed Swirl Bread and stir until fully coated.
Divide the bread pudding mixture into the muffin tins and top with Maple Bacon Streusel topping. Bake for 30 minutes or until the custard is set and the tops are golden brown. Allow to cool 5 minutes before serving.
Meanwhile, add heavy whipping cream to a large bowl. Beat with an electric hand mixer until stiff peaks begin to form, approximately 3-5 minutes. Add maple syrup and mix for an additional 30 seconds.
To serve, top bread pudding muffins with whipped cream and extra maple syrup to taste. Enjoy!
Recipe adapted from: www.brittanyfurbee.com