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.
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
2/3 cup fat-free caramel sundae syrup
How to Make It
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.
Love this one*!* So easy to do, because you're using Cinnamon/ Rasin Bread! Plus it's very close to Sandra Lee's Semi-Homemade Recipe, which is truly fabulous*!* However, Bobby Flay has a FABULOUS RECIPE using Pumpkin Bread that ya make from scratch, then cube & toast in oven b4 assembling with the custard like ingredients! TO DIE FOR*!* I'M MAKING THEM BOTH THIS CHRISTMAS**!** ENJOY*