This cinnamon bread pudding is topped with warm caramel sauce. It’s quick to prepare and incredibly delicious.
Absolutely beautiful pudding. The cinnamon and nutmeg really gave it a kick. I served it with vanilla icecream, and when I make it again, and I surely will, I won’t be changing a thing.
Awesome bread pudding! I added chopped pecans because I had them on hand. Great for fall or anytime. Would make a good dish to take for a dessert or breakfast casserole.
Oh this is SO good! I cut the sugar so that I could serve this for breakfast, and I used a homemade butterscotch sauce instead of caramel, just enough to make a nice presentation. Very indulgent breakfast, probably a perfect dessert. We loved it and the best part was that the prep took me maybe 4 or 5 minutes. I actually had to keep waiting for the oven to preheat after I was done getting this ready. Quick prep, so easy and tasty. Note: I also used sugar-free syrup and it tasted and cooked wonderfully.
Ingredients
8 slices cinnamon bread
2 eggs
1 egg white
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Ingredients
8 slices cinnamon bread
2 eggs
1 egg white
1/3 cup white sugar
1 1/2 cups 2% low-fat milk
1/2 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons fat-free caramel sauce
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut bread into 3/4 inch cubes. Arrange pieces in a baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.
Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.
Warm the caramel sauce; drizzle over the bread pudding before serving.
From: allrecipes.com