You won’t need much prep time for this – 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.
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
2/3 cup fat-free caramel sundae syrup
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!