Bread cubes and raisins are covered with a cinnamon-scented caramel custard and baked for a warm and comforting dessert favorite.
What You Need
Original recipe yields 8 servings
2-1/2 cups milk
25 KRAFT Caramel Apple Caramels (about 1/2 of 14-oz. pkg.)
1/2 tsp. ground cinnamon
3 egg s
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
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Let's 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.
Substitute dried cranberries for the raisins.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.