Salted Caramel Cabinet Pudding

Ingredients:

• 1 (10.75 ounce) package Sara Lee^® Frozen Pound Cake, thawed
• 1 1/3 cup heavy cream
• 1/2 cup granulated sugar
• 2 eggs, beaten
• 3/4 cup caramel sauce, warmed
• 1/4 teaspoon sea salt

Directions:

1. Preheat oven to 350°F. Line 6 muffin cups with cupcake liners.
2. Cut pound cake into 1-inch cubes.
3. Whisk cream, sugar and eggs until well combined in a large mixing bowl. Add cake; mix lightly until well combined.  Divide mixture evenly into muffin cups.
4. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
5. Combine caramel sauce and sea salt in a small bowl. Drizzle over cakes. Cool at least 10 minutes before serving.