Cinnamon Bread Puddings with Caramel Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual servings. Ingredients:
1 1/3 cups 2% reduced-fat milk |
1/2 cup sugar |
3 large eggs, lightly beaten |
1 (1-pound) loaf cinnamon-swirl bread, cut into 1-inch cubes |
cooking spray |
2/3 cup fat-free caramel sundae syrup |
Directions:
1. Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
2. Preheat oven to 350°.
3. Divide bread mixture evenly among 11 muffin cups coated with cooking spray. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Serve warm with syrup.
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