Grandma’s Best Dessert Recipes, #3
You won’t be able to say no to seconds! You won’t need much prep time for this cinnamon bread pudding – in fact, you can prepare this up to 4 hours ahead and then just throw it in the oven for 30 minutes. How great is that?
My oldest daughter loves to help me out in the kitchen and this is one of those recipes she can make all by herself. Obviously, she’s very proud of her accomplishment every time she serves this for breakfast or dessert! It great for me, too, since I can focus on the main dish.
Ingredients
1 1/3 cups 2% reduced-fat milk
1/2 cup Domino sugar
3 large Eggland’s 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
Instructions:
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 F.
Divide bread mixture evenly among 11 muffin cups coated with cooking spray. Bake in the preheated oven for 30 minutes or until a knife inserted in center comes out clean. Serve warm with syrup.
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Quick tip: Feel free to cook your own syrup for this!
No butter or oil listed in this recipe
I make a cake like this a lot. It has no fat other than the eggs. Very good.
Picture looks like a portion from a baking pan not muffin pan. I would like to bake in a 9×11 or 8 or 9 inch pan for a family of 6 with seconds. How long should it bake at 350′ ? Should I still chill before baking?
Thank you,, Joyce