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!