CINNAMON BREAD PUDDINGS WITH CARAMEL SYRUP
This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. They are delicious, easy to make, and fun because they're baked in muffin cups to create individual servings. I wrap leftovers individually in foil, pop in a freezer bag and freeze for bread pudding anytime I want! Two "puddings" take exactly 70 seconds to reheat from frozen, at least in my microwave. I hope you enjoy these as much as we do!
Provided by hepcat1
Categories Dessert
Time 40m
Yield 11-12 serving(s)
Number Of Ingredients 5
Steps:
- 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 degrees.
- Divide bread mixture evenly among 11-12 muffin cups coated with cooking spray. Bake for 30 minutes or until a knife inserted into the center comes out clean.
- Serve warm with syrup.
- NOTE: My knife has never come out completely clean, and the puddings tasted good to me! We also serve with vanilla ice cream or fresh whipped cream.
Nutrition Facts : Calories 120.1, Fat 2, SaturatedFat 0.8, Cholesterol 60.2, Sodium 100.6, Carbohydrate 23.7, Fiber 0.2, Sugar 10.7, Protein 3
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