Vanilla Raisin Bread Pudding

• 2 slices cinnamon-raisin bread, cubed
• 1 egg
• 12 cup refrigerated french vanilla non-dairy coffee creamer
• 1 caramel, cut into pieces
• 1 tablespoon pecans, chopped
• 14 teaspoon cinnamon
• 1 tablespoon butter

1. Place bread cubes into two greased 6 oz ramekins or custard cups.
2. Whisk together creamer and egg, divide and pour evenly over bread.
3. Sprinkle with caramel pieces, pecans, and cinnamon, dot with butter.
4. Bake at 350 degrees for 18-20 minutes or until bubbly and golden brown.
5. Cool before serving.

cinnamonraisin bread, egg, vanilla non, caramel, pecans, cinnamon, butter

Taken from www.food.com/recipe/vanilla-raisin-bread-pudding-305207 (may not work)