Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light November 2002


Credit: Karry Hosford

Recipe Summary

11 servings (serving size: 1 bread pudding and about 1 tablespoon syrup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

251 calories; calories from fat 20%; fat 5.6g; saturated fat 1.5g; mono fat 2.9g; poly fat 0.2g; protein 7.1g; carbohydrates 46.3g; fiber 3g; cholesterol 60mg; iron 1.3mg; sodium 255mg; calcium 52mg.