Breakfast

Cinnamon-Bun Bread Pudding

This recipe calls for 12 fully baked cinnamon buns. Get them at the bakery or in the grocer’s baking section. If you get raw cinnamon buns, bake them according to package directions, let them cool, then use them as directed in this recipe.

Start to finish: 1 hour (15 minutes active)

6 eggs

1 1/2 cups fat-free half-and-half or skim milk

2 teaspoons cinnamon, divided

Pinch salt

12 large glazed cinnamon buns

1 cup powdered sugar

1 teaspoon vanilla extract

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

In a blender or large bowl, combine the eggs, half-and-half, 1 teaspoon of the cinnamon and the salt. Puree or whisk until smooth. Set aside.

Cut each cinnamon bun into 1- to 2-inch chunks. Arrange the chunks in an even layer in the prepared baking pan. Pour the egg mixture over the pieces of cinnamon buns. As you pour, use a fork to gently press on the bun pieces to help them absorb the liquid.

Bake for 25 to 30 minutes, or until lightly puffed and starting to brown. Let cool for 15 to 20 minutes.

Meanwhile, in a medium bowl whisk together the powdered sugar, 1 1/2 tablespoons water, the vanilla and remaining 1 teaspoon of cinnamon.

To serve, drizzle the bread pudding with the glaze, then cut it into 12 squares. Makes 12 servings.

Per serving: 420 calories; 120 calories from fat (29 percent of total calories); 14 g fat (4 g saturated; 3 g trans fats); 110 mg cholesterol; 67 g carbohydrate; 9 g protein; 1 g fiber; 750 mg sodium.