Caramel Apple Raisin Bread Pudding

• 2-1/2 cups milk
• 25 KRAFT Caramels
• 3 eggs
• 6 slices day-old firm cinnamon-raisin bread, cut into 3/4-inch cubes (about 6 cups)
• 1 Granny Smith apple, chopped

1. Cook milk and caramels in medium saucepan on medium heat until caramels are completely melted, stirring frequently.
2. Remove from heat.
3. Whisk eggs in medium bowl until blended; gradually stir in caramel sauce.
4. Toss bread cubes with apples in 2-qt.
5. casserole sprayed with cooking spray.
6. Add caramel mixture; stir gently to evenly moisten apples and bread.
7. Refrigerate overnight.
8. Heat oven to 350F.
9. Place casserole dish in shallow pan filled with 1-1/2 inches hot water.
10. Bake 55 min.
11. to 1 hour or until knife inserted in center comes out clean.
12. Serve warm.

milk, caramels, eggs, cinnamonraisin bread, apple

Taken from www.kraftrecipes.com/recipes/caramel-apple-raisin-bread-pudding-168434.aspx (may not work)