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Cinnamon Bread Puddings with Caramel Syrup

Photo: Karry Hosford
Yield 11 servings (serving size: 1 bread pudding and about 1 tablespoon syrup)
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

Nutrition 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

How to Make It

  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.