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Caramel Apple Raisin Bread Pudding
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Caramel Apple Raisin Bread Pudding

25 Hr(s) 15 Min(s)
15 Min(s) Prep
25 Hr(s) Cook
When your recipe calls for caramels and chopped apples, you just know something awesome is about to happen. Serve warm? Oh yes.
What You Need
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8 servings
Original recipe yields 8 servings
2-1/2 cups milk
25 KRAFT Caramels
3 egg s
6 slices day-old firm cinnamon-raisin bread, cut into 3/4-inch cubes (about 6 cups)
1 Granny Smith apple, chopped
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Let's Make It
1
Cook milk and caramels in medium saucepan on medium heat until caramels are completely melted, stirring frequently. Remove from heat. Whisk eggs in medium bowl until blended; gradually stir in caramel sauce.
2
Toss bread cubes with apples in 2-qt. casserole sprayed with cooking spray. Add caramel mixture; stir gently to evenly moisten apples and bread. Refrigerate overnight.
3
Heat oven to 350°F. Place casserole dish in shallow pan filled with 1-1/2 inches hot water. Bake 55 min. to 1 hour or until knife inserted in center comes out clean. Serve warm.
Kitchen Tips
Tip 1
Special Extra
Serve warm bread pudding topped with a sprinkle of cinnamon sugar.
Tip 2
Serving Suggestion
Serve with sliced fresh fruit.
Tip 3
How to Store
Cool, then refrigerate any leftovers.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 220mg
10%
Total Carbohydrates 35g
13%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 8g
16%
Vitamin A
6%
Vitamin C
0%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1 cup each
* 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.
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