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FRENCH VANILLA BREAD PUDDING (for 2) 2 slices cinnamon-raisin bread, cubed 1 egg 1/2 Cup refrigerated French vanilla nondairy creamer 2 caramel, cut into small pieces 1/4 tspn ground cinnamon 1 TBSP butter Place bread cubes in two greased 6 oz ramekins or custard cups. In a small bowl, whisk egg and creamer; pour over bread. Sprinkle with cinnamon; dot with butter. Bake at 350°F for 18-20 minute or until bubbly and golden brown. Cool slightly before servings. YIELD: 2 servings |