Submitted by: Wendy Brandibur
Drizzled with homemade caramel sauce, this cozy apple bread pudding is the perfect finish to an autumn meal.
Prep: 20 min
Total: 1 hr. 30 min
Servings total: 16 servings
1 Tbsp. butter
3 small Gala apples, peeled, chopped (about 3 cups)
25 KRAFT Caramels
1 can (12 oz.) evaporated milk, divided
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
½ tsp. ground cinnamon
¾ lb. unsliced white bread, cut into 1-inch cubes (about 8 cups)
½ cup dried cranberries
1 cup thawed COOL WHIP Whipped Topping
Heat oven to 350°F.
Melt butter in large skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat.
Place caramels in microwaveable bowl. Add 2 Tbsp. evaporated milk; set aside. Pour remaining evaporated milk into large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended. Add bread; stir until liquid is absorbed. Stir in apples and cranberries; pour into buttered 2-qt. baking dish. Place in water bath.
Bake 1 hour 10 min. on or until knife inserted in center of pudding comes out clean.
Microwave caramels in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 30 sec. Drizzle over pudding. Serve topped with COOL WHIP.
Kraft Kitchens Tips:
Substitute golden raisins for the dried cranberries.
Add 1/2 cup chopped PLANTERS Pecans to the pudding mixture along with the fruit.
Source: Kraft Food