Cinnamon Bread Puddings with Caramel Syrup

Cinnamon Bread Puddings with Caramel 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.


  • 1 1/3 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 3 large eggs, lightly beaten
  • 1 (1-pound) loaf cinnamon-swirl bread, cut into 1-inch cubes
  • Cooking spray
  • 2/3 cup fat-free caramel sundae syrup


  1. Combine first 3 ingredients in a large bowl, stirring well with a whisk.
  2. Add bread, tossing gently to coat.
  3. Cover and chill 30 minutes or up to 4 hours.
  4. Preheat oven to 350°.
  5. Divide bread mixture evenly among 11 muffin cups coated with cooking spray.
  6. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean.
  7. Serve warm with syrup.

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