Cinnamon Bread Puddings with Caramel Syrup

Bread pudding is something that has been present throughout my childhood, my mother often make one with nuts, raisins and orange peel. It really is delicious. Here I leave my version of this wonderful dessert. This recipe for Cinnamon- Caramel Bread Pudding is elegant enough to serve as dessert at a fancy dinner party, but it’s also easy enough to make and serve to the family (and enjoy leftovers for a few days).

Note: I did this many times, the gift of two different images, not individually but in a square fountain oven, and then cut portions. In an image looks extra raisins, because I love and it reminds me of bread pudding my mother.

Yield: 11 servings

Ingredients:

• 1 1/3 cups 2% reduced-fat milk
• 1/2 cup sugar
• 3 large eggs, lightly beaten
• 1 (1-pound) loaf cinnamon-swirl bread, cut into 1-inch cubes or cinnamon raisin bread
• 1 teaspoon finely grated orange zest
• 1 teaspoon vanilla extract
• pinch of salt
• Cooking spray
• 2/3 cup fat-free caramel sundae syrup

Direccions:

1. Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add bread,finely grated orange zest, vanilla extract and pinch of salt -mix gently.. tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
2. Preheat oven to 350°.
3. Divide bread mixture evenly among 11 muffin cups coated with cooking spray. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Serve warm with syrup and whipped cream or Ice cream!