Cinnamon Bread Puddings with Caramel Syrup

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.

Yield: 11 servings (serving size: 1 bread pudding and about 1 tablespoon syrup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 20%
  • Fat: 5.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.1g
  • Carbohydrate: 46.3g
  • Fiber: 3g
  • Cholesterol: 60mg
  • Iron: 1.3mg
  • Sodium: 255mg
  • Calcium: 52mg

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

Preparation

  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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