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Caramel Bread Pudding

Caramel Bread Pudding recipe
photo by:kraft
Bread cubes and raisins are covered with a cinnamon-scented caramel custard and baked for a warm and comforting dessert favorite.
15 min
1 hr
8 servings
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what you need

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

Make It

PREHEAT oven to 350°F. Place milk, caramels and cinnamon in medium saucepan; cook on medium heat until caramels are completely melted and mixture is well blended, stirring frequently. Remove from heat; set aside. Beat eggs in medium bowl with wire whisk until foamy. Gradually add caramel mixture, beating until well blended.

TOSS bread cubes with raisins in greased 2-qt. casserole dish. Add caramel mixture; stir gently until bread cubes are evenly coated. Place casserole dish in larger baking pan filled with 1-1/2 inches hot water.

BAKE 40 to 45 min. or until knife inserted in center comes out clean. Serve warm topped with the whipped topping and almonds.

Kraft Kitchens Tips

Great Substitute
Substitute dried cranberries for the raisins.
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