Cinnamon Bread Puddings with Caramel Syrup

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Cinnamon Bread Puddings with Caramel SyrupRecipe
Photo: Karry Hosford
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.
11 servings (serving size: 1 bread pudding and about 1 tablespoon syrup)


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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


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.

Preheat oven to 350°.

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.

Created date

October 2003

Nutritional Information

Calories 251
Caloriesfromfat 20 %
Fat 5.6 g
Satfat 1.5 g
Monofat 2.9 g
Polyfat 0.2 g
Protein 7.1 g
Carbohydrate 46.3 g
Fiber 3 g
Cholesterol 60 mg
Iron 1.3 mg
Sodium 255 mg
Calcium 52 mg