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.
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.
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.
Serve warm bread pudding topped with a sprinkle of cinnamon sugar.
Serve with sliced fresh fruit.
How to Store
Cool, then refrigerate any leftovers.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.