Caramel Bread Pudding

Name: Caramel Bread Pudding
Ingredients: 2-1/2 cups milk; 25 KRAFT Caramel Apple Caramels (about 1/2 of 14-oz. pkg.); 1/2 tsp. ground cinnamon; 3 eggs; 6 slices day-old firm white bread, cut into 3/4-inch cubes (about 6 cups); 1/2 cup seedless raisins; 1/2 cup thawed COOL WHIP Whipped Topping; 3 Tbsp. PLANTERS Sliced Almonds

8 ingredients

12 steps

Ingredients

2-1/2 cups milk
25 KRAFT Caramel Apple Caramels (about 1/2 of 14-oz. pkg.)
1/2 tsp. ground cinnamon
3 eggs
6 slices day-old firm white bread, cut into 3/4-inch cubes (about 6 cups)
1/2 cup seedless raisins
1/2 cup thawed COOL WHIP Whipped Topping
3 Tbsp. PLANTERS Sliced Almonds

Directions

1

Preheat oven to 350F.
2

Place milk, caramels and cinnamon in medium saucepan; cook on medium heat until caramels are completely melted and mixture is well blended, stirring frequently.
3

Remove from heat; set aside.
4

Beat eggs in medium bowl with wire whisk until foamy.
5

Gradually add caramel mixture, beating until well blended.
6

Toss bread cubes with raisins in greased 2-qt.
7

casserole dish.
8

Add caramel mixture; stir gently until bread cubes are evenly coated.
9

Place casserole dish in larger baking pan filled with 1-1/2 inches hot water.
10

Bake 40 to 45 min.
11

or until knife inserted in center comes out clean.
12

Serve warm topped with the whipped topping and almonds.