Cinnamon Bread Puddings with Caramel Syrup

This bread pudding 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. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

2. Preheat oven to 350 degrees.

3. Divide bread mixture evenly among 11 muffin cups coated with cooking spray. Bake at 350 degrees for 30 minutes or until a knife inserted in center comes out clean. Serve warm with syrup. Yield: 11 servings (serving size: 1 bread pudding and about 1 tablespoon caramel syrup).

Calories: 251 (20% from fat); Fat 5.6 g (sat 1.5g, mono 2.9g, poly 0.2g); Protein 7.1g; Carb 46.3g; Fiber 3g; Chol 60mg; Iron 1.3mg; Sodium 255mg; Calc 52mg

"Warm Desserts for Cold Nights"
Article by Jean Patterson
Copyright 2002 by Cooking Light.
Originally published in Cooking Light, November 2002.