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Caramel Bread Pudding

Source of Recipe

Penny


List of Ingredients

Caramel Bread Pudding

Servings: 8





2 1/2 cups milk
25 Farley's Caramels (1/2 of a 14-ounce package), unwrapped
1/2 teaspoon ground cinnamon
3 eggs, lightly beaten
6 cups day old firm white bread, cut into 3/4 - inch cubes
1/2 cup seedless raisins or dried cranberries
1/2 cup prepared whipped topping
2 tablespoons Planters Sliced Almonds




Recipe

Heat milk, caramels and cinnamon in medium saucepan over medium heat until caramels melt, stirring frequently.

Gradually whisk milk mixture into eggs in small bowl.

Mix bread cubes and raisins in a greased 2-quart casserole.

Pour milk mixture over bread mixture, stirring lightly to blend.

Place casserole in baking pan filled with 1-1/2 inches hot water. Bake, uncovered, at 350°F for 40 to 45 minutes or until knife inserted in center comes out clean.

Serve warm garnished with whipped topping and almonds.