Cinnamon Bread Puddings With Caramel Syrup

Recipe by hepcat1
READY IN: 40mins
SERVES: 11-12


  • 1 13
  • 12
    cup sugar
  • 3
    large eggs, lightly beaten
  • 1
    lb loaf cinnamon-swirl bread, cut into one-inch cubes (I use Pepperidge Farm)
  • 23
    cup caramel ice cream topping (more or less to taste)


  • 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.