Ingredients

The following ingredients have 12 Servings
  • 3 tablespoons Butter
  • 3/4 cup International Delight® Sugar Cookie Coffee Creamer
  • 3/4 cup Heavy cream
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla extract
  • 2 Large eggs + 1 Large egg yolk
  • 4 cups Bread (cubed)
  • 1/2 cup Powdered Sugar
  • 2-3 tablespoons Heavy Cream or Milk
  • 1/2 teaspoon Vanilla Extract
  • 3 tablespoons Butter
  • 3/4 cup International Delight® Salted Caramel Mocha Coffee Creamer
  • 3/4 cup Heavy cream
  • 1/2 cup Sugar
  • 1/2 cup Chocolate Chips
  • 1 teaspoon Vanilla extract
  • 2 Large eggs + 1 Large egg yolk
  • 4 cups Bread (cubed)
  • 1/2 cup Caramel Syrup

Instruction

  • 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!