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!

• Ready In: 40 mins
• Serves: 11-12

Ingredients

• 1 1⁄3 cups 2% low-fat milk
• 1⁄2 cup sugar
• 3  large eggs, lightly beaten
• 1  lb  loaf  cinnamon-swirl bread, cut into one-inch cubes (I use Pepperidge Farm)
• 2⁄3 cup  caramel ice cream topping (more or less to taste)

Directions

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 11-12 muffin cups coated with cooking spray. Bake for 30 minutes or until a knife inserted into the center comes out clean.
4. Serve warm with syrup.
5. 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.