Caramel Bread Pudding

• 2-1/2 cups milk
• 25 KRAFT Caramel Apple Caramels (about 1/2 of 14-oz. pkg.)
• 1/2 tsp. ground cinnamon
• 3 eggs
• 6 slices day-old firm white bread, cut into 3/4-inch cubes (about 6 cups)
• 1/2 cup seedless raisins
• 1/2 cup thawed COOL WHIP Whipped Topping
• 3 Tbsp. PLANTERS Sliced Almonds

1. Preheat oven to 350F.
2. Place milk, caramels and cinnamon in medium saucepan; cook on medium heat until caramels are completely melted and mixture is well blended, stirring frequently.
3. Remove from heat; set aside.
4. Beat eggs in medium bowl with wire whisk until foamy.
5. Gradually add caramel mixture, beating until well blended.
6. Toss bread cubes with raisins in greased 2-qt.
7. casserole dish.
8. Add caramel mixture; stir gently until bread cubes are evenly coated.
9. Place casserole dish in larger baking pan filled with 1-1/2 inches hot water.
10. Bake 40 to 45 min.
11. or until knife inserted in center comes out clean.
12. Serve warm topped with the whipped topping and almonds.

milk, caramel apple caramels, ground cinnamon, eggs, white bread, raisins, thawed cool, almonds

Taken from www.kraftrecipes.com/recipes/caramel-bread-pudding-56927.aspx (may not work)