Friday, July 01, 2005

Cinnamon Bread Puddings

Cinnamon Bread Puddings with Caramel Sauce(Adapted from CL)

1 1/3 cups milk
1/2 cup sugar
3 large eggs, lightly beaten
16 ounces cinnamon-swirl bread, cut into 1-inch cubes
2/3 cup caramel sauce (use already prepared sauce if you don't have a favorite recipe)

In a large bowl, whisk together milk, sugar and eggs. Add cubed bread and toss gently to coat.

Cover the bowl and place in the refrigerator to chill for at least an hour.

Preheat oven to 350

Lightly coat a 12 cup muffin tin with cooking spray. Evenly divide mixture between 11 cups - fill the last cup halfway with water. Bake for 30 minutes or until a knife inserted in center comes out clean. When serving, drizzle caramel sauce on top.


  1. Joe,

    Have you tried freezing these? With just my husband and I here, there will be way too many muffins for us to eat over a couple of days.

  2. These look so good. I will have to make them soon. Like the caramel sauce idea.

  3. Donna - I have some in the freezer right now! We had a couple the other day and we let them thaw before reheating them. They came out quite well!

    Fran - Thanks! Let me know if you give them a try!