This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual 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
• Cooking spray
• 2/3 cup fat-free caramel sundae syrup

Preparation

1. Combine first 3 ingredients in a large bowl, stirring well with a whisk.
2. Add bread, tossing gently to coat.
3. Cover and chill 30 minutes or up to 4 hours.
4. Preheat oven to 350°.
5. Divide bread mixture evenly among 11 muffin cups coated with cooking spray.
6. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean.
7. Serve warm with syrup.