Caramel Apple Bread Pudding

• 1 Tbsp. non-hydrogenated margarine
• 2 Gala apples, peeled, chopped (about 3 cups)
• 25 Kraft Caramels (about 1/2 of 269-g pkg.)
• 1 can (370 mL) evaporated milk, divided
• 1 can (300 mL) sweetened condensed milk
• 4 eggs
• 1 tsp. vanilla
• 1/2 tsp. ground cinnamon
• 3/4 lb. (375 g) unsliced challah (egg bread), cut into 1-inch cubes (about 8 cups)
• 1/2 cup dried cranberries
• 1 cup thawed Cool Whip Whipped Topping

1. Heat oven to 350F.
2. Melt margarine in large skillet on medium heat.
3. Add apples; cook 5 min.
4. or until crisp-tender, stirring frequently.
5. Remove from heat.
6. Place caramels in microwaveable bowl.
7. Add 2 Tbsp.
8. evaporated milk; set aside.
9. Pour remaining evaporated milk into large bowl.
10. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended.
11. Add bread; stir until liquid is absorbed.
12. Stir in apples and cranberries; pour into 2-L casserole dish sprayed with cooking spray.
13. Place in water bath.
14. Bake 1 hour 10 min.
15. on or until knife inserted in centre of pudding comes out clean.
16. Microwave caramels in microwaveable bowl on HIGH 1 min.
17. or until completely melted, stirring every 30 sec.
18. Drizzle over pudding.
19. Serve topped with Cool Whip.

nonhydrogenated margarine, apples, caramels, milk, condensed milk, eggs, vanilla, ground cinnamon, egg bread, cranberries, topping

Taken from www.kraftrecipes.com/recipes/caramel-apple-bread-pudding-149633.aspx (may not work)