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.

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Ratings & Reviews

j2saint's Review

Scarlett007
May 31, 2009
Not much taste at all, and the caramel sauce was blah. There are so many better recipes out there for bread pudding!

Scarlett007's Review

j2saint
December 22, 2011
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*