CARAMEL APPLE RAISIN BREAD PUDDING

Caramel Apple Raisin Bread Pudding image

When your recipe calls for caramels and chopped apples, you just know something awesome is about to happen. Serve warm? Oh yes.

Provided by My Food and Family

Time P1DT1h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 5

Ingredients

2-1/2 cups milk
25 KRAFT Caramels
3 eggs
6 slices day-old firm cinnamon-raisin bread, cut into 3/4-inch cubes (about 6 cups)
1 Granny Smith apple, chopped

Steps:

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.

Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g