Title: Caramel Pecan Bread Pudding
Categories: Bread
Yield: 6 Servings

12		Caramels; unwrapped
14	oz	Sweetened condensed milk
2	tb	Butter or margarine
2	ts	Vanilla extract
1/4	ts	Salt
3		Eggs
3	c	Water
6	c	White bread cubes;soft - (8 slices)
1/2	c	Pecans; chopped

Preheat oven to 350 degrees. In medium saucepan, over low heat, melt caramels with sweetened condensed milk, butter, vanilla, and salt. Remove from heat. In large bowl, beat eggs in water. Add caramel mixture; mix well. Stir in bread cubes and pecans; let stand 5 minutes. Stir; pour into greased 9-inch square baking pan. Bake 40-45 minutes, or until knife inserted into center comes out clean. Serve warm. Refrigerate left-overs. Serves 6-8. From Home Cooking Nov '95 issue.

Formatted for MM by Pegg Seevers 9/11/95

From: Pseevers

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