Cinnamon Bread Puddings With Caramel Syrup - cooking recipe

Ingredients

1 1/3 cups 2% low-fat milk
1/2 cup sugar
3 large eggs, lightly beaten
1 lb loaf cinnamon-swirl bread, cut into one-inch cubes (I use Pepperidge Farm)
2/3 cup caramel ice cream topping (more or less to taste)

Preparation

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 degrees.
Divide bread mixture evenly among 11-12 muffin cups coated with cooking spray. Bake for 30 minutes or until a knife inserted into the center comes out clean.
Serve warm with syrup.
NOTE: My knife has never come out completely clean, and the puddings tasted good to me! We also serve with vanilla ice cream or fresh whipped cream.