Muffin Tin Bread Pudding

• Vegetarian

• Refrigerated

  • 4 Egg, large

• Condiments

  • 1/2 cup Caramel syrup

• Baking & Spices

  • 1/2 cup Chocolate chips
  • 1/2 cup Powdered sugar
  • 1 cup Sugar
  • 2 1/2 tsp Vanilla

• Bread & Baked Goods

  • 8 cup Bread

• Drinks

  • 3/4 cup International delight salted caramel mocha coffee creamer
  • 3/4 cup International delight sugar cookie coffee creamer

• Dairy

  • 6 tbsp Butter
  • 1 1/2 cup Heavy cream
  • 2 tbsp Heavy cream or milk

Found on homemadeinterest.com

Description

Ingredients

• 3 Tbsp. Butter
• ¾ c. International Delight® Sugar Cookie Coffee Creamer
• ¾ c. Heavy cream
• ½ c. Sugar
• 1 tsp. Vanilla extract
• 2 Large eggs + 1 Large egg yolk
• 4 c. Bread, cubed
• ½ c. Powdered Sugar
• 2-3 Tbsp. Heavy Cream or Milk
• ½ tsp. Vanilla Extract
• 3 Tbsp. Butter
• ¾ c. International Delight® Salted Caramel Mocha Coffee Creamer
• ¾ c. Heavy cream
• ½ c. Sugar
• ½ c. Chocolate Chips
• 1 tsp. Vanilla extract
• 2 Large eggs + 1 Large egg yolk
• 4 c. Bread, cubed
• ½ c. Caramel Syrup

Directions

• Preheat the oven to 325, and grease 6 cups of a muffin pan with oil or cooking spray.
• Make the sugar cookie bread pudding by combining the butter, heavy cream, International Delight Sugar Cookie Coffee Creamer, sugar, vanilla extract,and eggs in a bowl and whisking until thoroughly combined.
• Add 4 cups of bread cubes to the sugar cookie cream mixture tossing gently until it is well coated and then letting the bread sit for 5 minutes.
• In a separate bowl make the Salted Caramel bread pudding by combining the butter, heavy cream, International Delight Salted Caramel Mocha Coffee Creamer, sugar, chocolate chips, vanilla extract,and eggs in a bowl and whisking until thoroughly combined.
• Add 4 cups of bread cubes to the salted caramel mocha cream mixture tossing gently until it is well coated and then letting the bread sit for 5 minutes.
• Spoon the sugar cookie bread cubes into 6 muffin tin cups distributing any excess liquid evenly between the 6 cups.
• Spoon the salted caramel mocha bread cubes into 6 muffin tin cups distributing any excess liquid evenly between the 6 cups.
• Place the muffin tin on a baking sheet (to catch any spills) and put it in the oven to bake for 35 - 40 minutes.
• While the bread pudding bakes make the glaze by whisking together the milk or heavy cream with the powdered sugar and vanilla extract.
• Remove the bread puddings from the oven and let cool in the pan for 10 minutes before using a knife to loosen and remove them from the muffin pan.
• Drizzle the glaze over the sugar cookie bread pudding and drizzle the caramel syrup over the salted caramel mocha bread pudding.
• Enjoy!