"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Swirled Caramel Bread Pudding Recipe

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This recipe for Swirled Caramel Bread Pudding, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Snedecor
Added: Tuesday, April 18, 2006


7 c. (1/2 of 1 lb. loaf) French bread cubes (1/2 inch), divided
2 1/3 c. evaporated milk
3 large eggs
2/3 c. granulated sugar
2 tsp. vanilla extract
1 2/3 c. (10-oz. pkg.) NESTLÉ® SWIRLED™ Milk Chocolate & Caramel Morsels, divided

2/3 c. packed brown sugar
1/4 c. butter or margarine
1 T. light corn syrup
1/3 c. evaporated milk

PREHEAT oven to 325º. Grease 11 x 7-inch baking dish. Place half of bread in prepared baking dish. Sprinkle with half of morsels. Repeat with remaining bread and morsels.

BEAT 2 1/3 c. evaporated milk, eggs, sugar and vanilla extract in medium bowl with a wire whisk. Pour over bread, pressing bread into custard mixture to saturate completely.

BAKE for 50 to 55 min. or until lightly browned on top. Serve warm with Caramel Sauce.

COMBINE brown sugar, butter and corn syrup in small saucepan. Cook over medium-low heat for 2-3 minutes or until sugar is dissolved. Slowly stir in 1/3 c. evaporated milk. Bring to a boil, stirring constantly. Cook for 3-4 minutes. Makes 1 cup.




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