Swirled Caramel Bread Pudding

• 7 cups French bread cubes, divided (1/2 inch)
• 2 13 cups evaporated milk
• 3 large eggs
• 23 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 23 cups Nestle milk chocolate and caramel swirled morsels, divided
• 23 cup packed brown sugar
• 14 cup butter or 14 cup margarine
• 1 tablespoon light corn syrup
• 13 cup evaporated milk

1. FOR BREAD PUDDING: PREHEAT oven to 325 degrees F. Grease 11 x 7-inch baking dish.
2. Place half of bread in prepared baking dish.
3. Sprinkle with half of morsels.
4. Repeat with remaining bread and morsels.
5. BEAT 2 1/3 cups evaporated milk, eggs, sugar and vanilla extract in medium bowl with a wire whisk.
6. Pour over bread, pressing bread into custard mixture to saturate completely.
7. BAKE for 50 to 55 minutes or until lightly browned on top.
8. Serve warm with Caramel Sauce.
9. FOR CARAMEL SAUCE: COMBINE brown sugar, butter and corn syrup in small saucepan.
10. Cook over medium-low heat for 2 to 3 minutes or until sugar is dissolved.
11. Slowly stir in 1/3 cup evaporated milk.
12. Bring to a boil, stirring constantly.
13. Cook for 3 to 4 minutes.

bread, milk, eggs, sugar, vanilla, milk chocolate, brown sugar, butter, light corn syrup, milk

Taken from www.food.com/recipe/swirled-caramel-bread-pudding-164881 (may not work)