Caramel Bread Pudding

Ingredients

• 3 Tbsp planters almonds sliced
• 25  caramel apple caramels kraft ()
• 6 slices day-old bread white firm cut into 3/4-inch cubes ( 6 cups)
• 3  eggs 
• 0.5 tsp ground cinnamon 
• 2.5 cups milk 
• 0.5 cup raisins seedless
• 0.5 cup cool whip whipped topping thawed

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• baking pan
• casserole dish

Directions

1. Preheat oven to 350F.
2. Place milk, caramels and cinnamon in medium saucepan; cook on medium heat until caramels are completely melted and mixture is well blended, stirring frequently.
3. Remove from heat; set aside. Beat eggs in medium bowl with wire whisk until foamy. Gradually add caramel mixture, beating until well blended.
4. Toss bread cubes with raisins in greased 2-qt. casserole dish.
5. Add caramel mixture; stir gently until bread cubes are evenly coated.
6. Place casserole dish in larger baking pan filled with 1-1/2 inches hot water.
7. Bake 40 to 45 min. or until knife inserted in center comes out clean.
8. Serve warm topped with the whipped topping and almonds.