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

Scarlett007's Review

Scarlett007
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*

j2saint's Review

j2saint
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!