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

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

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.

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  • 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.
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