Preheat the oven to 350° F.
Place cubed ciabatta bread into a large mixing bowl.
Pour the milk, sugar and thyme into a 1-quart pot and simmer until sugar is dissolved, stirring occasionally.
Pour milk mixture over the bread and stir well.
In a large saute pan on medium heat, melt butter, then add butternut squash and stir for 1 min to coat. Add chopped sage and cook on low heat until softened but not excessively tender, about 3-4 minutes.
Grease a mini muffin tin.
Spoon bread pudding mix into tin, leaving each half-full.
Dot each mini bite with 1/2 tsp of Miyoko’s Double Cream Chive and fill wells to the top with bread pudding mixture.
Place into the oven and bake for 15 minutes or until golden brown on top.
Let cool in muffin tin for 10 minutes before removing.
Plate bites and drizzle with red wine glaze. Garnish with fresh thyme leaves.
Pour red wine and the remaining 1 cup of sugar into a small saucepan, boil for 8 to 10 minutes, until the glaze is thickened and syrupy.