Cinnamon-Caramel Bread Puddings

4.8(7)

To complete the dessert buffet, bake a batch of Mexican wedding cakes (butter cookies rolled in powdered sugar).

by Tori Ritchie·published 2008-11-03

Servings

Make 16 servings

Total time

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Calories / serving

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Ingredients (10)

serves

Instructions (5 steps)

01Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
02Stir bread mixture; let stand at room temperature 30 minutes.
03Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.

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Not rich — missing servings, total time, or calories.