Dulce de Leche Bread Pudding with Peanut Brittle Topping

• 6 cups day-old French bread cubes (1/2 inch)
• 1 apple, peeled, chopped Safeway 1 lb For $0.99 thru 02/09
• 3 eggs
• 1-1/2 cups milk
• 1 can (13.4 oz.) dulce de leche (sweetened milk caramel)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 1/4 cup sugar
• 1/4 cup PLANTERS Dry Roasted Peanuts
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven 350F.
2. Toss bread with apples in large bowl.
3. Blend eggs, milk, dulce de leche and cream cheese in blender until smooth.
4. Pour over bread mixture; toss to evenly coat.
5. Spoon into 13x9-inch baking dish sprayed with cooking spray.
6. Bake 45 min.
7. or until knife inserted in center comes out clean.
8. Cool 20 min.
9. Meanwhile, cook sugar in small nonstick skillet on medium-high heat until golden brown.
10. Stir in nuts.
11. Pour onto foil-covered rimmed baking sheet.
12. Carefully separate into small pieces with back of spoon.
13. Cool completely.
14. Serve warm pudding topped with COOL WHIP and nuts.

bread, apple, eggs, milk, milk, philadelphia cream cheese, sugar, peanuts

Taken from www.kraftrecipes.com/recipes/dulce-de-leche-bread-pudding-peanut-brittle-topping-97942.aspx (may not work)