You can't have your meat until you eat your PUDDING!

Bread pudding, that is! Cinnamon-raisin vanilla bread pudding. With caramel. FOR BREAKFAST.

Oh, yeah. I went there.

Also? IT'S LOW-CAL! AHHHHHHHHHHHH! COULD IT BE?! IS IT TRUE?!

Oh yes. It's true. AND AMAZING.

I got this recipe from the lovely innkeeper at the Penny Farthing Inn in St. Augustine, FL.
(http://www.pennyfarthinginn.net/)

Highly recommend that place, by the way. Anyway, the innkeeper, Marie, made this delicious bread pudding for breakfast. It's seriously like french toast in a cup! She apparently got the recipe from Cooking Light magazing (LOVE IT!). And now, I share it.

Cinnamon Raisin Bread Pudding (serves 4)

4 slices of cinnamon raisin bread
1 small package of cook and serve sugar free fat free Jello pudding (NOT INSTANT)
2 cups skim milk
2 Tbsp caramel topping (you can use sugar free, or make your own!)

1. Preheat oven to 375 degrees. Spray 4 ramekins with cooking spray
2. Cut the bread into cubes on a baking sheet. Place in the oven for 3-5 minutes, until golden.
3. Mix together the milk and pudding. Add bread, toss to coat.
4. Place in ramekins. Cover with foil. Place on a baking sheet (in case you get spill-over), bake for 35 minutes.
5. Let stand 20 minutes.
6.Remove foil, top with caramel, and serve!

I made this on Christmas morning, and served it with turkey sausage on the side. And coffee. Lots of coffee.

Enjoy!