Ingredients for Cinnamon Bread Puddings With Caramel Syrup
- 2% Low Fat Milk
- ¼ cup granulated sugar
- 2 large eggs
- Cinnamon Swirl Bread
- Caramel Ice Cream Topping
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How to Make Cinnamon Bread Puddings With Caramel Syrup
- Preheat oven to 350°F (175°C). Lightly grease 11-12 muffin cups with cooking spray.
- In a large bowl, whisk together 2 large eggs, 1 cup milk, and ½ cup heavy cream until well combined.
- Add ¼ cup granulated sugar and ½ teaspoon vanilla extract; whisk until sugar dissolves.
- Gently tear 6 cups of cinnamon swirl bread into bite-sized pieces. Add to the custard mixture, tossing gently to coat evenly.
- Cover the bowl and chill for at least 30 minutes, or up to 4 hours, in the refrigerator to allow the bread to absorb the custard.
- Divide the bread mixture evenly among the prepared muffin cups.
- Bake for 30-35 minutes, or until a knife inserted into the center comes out clean and the puddings are golden brown.
- Let cool slightly in the muffin tin before serving warm with your favorite caramel syrup.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
42g
Fat
4g
Carbs
7g
