Title: Caramelized bread pudding
 Categories: Dessert
      Yield: 8 Servings
 
    1/2    -(up to)
    3/4 c  Sugar (for the caramel)
      1    Loaf sandwich bread or any
           -white bread
  3 1/2 c  Milk
      1    Can pecans or walnuts;
           -crushed
      3    Eggs
      1 ts Vanilla
    1/2 ts Ground vanilla
    1/2 ts Salt
  1 1/2 c  Sugar
      4 tb Butter
    1/2 c  Seedless raisins
 
   Put bread to soak in milk until it is completely soft; then smash
  bread with a fork. Melt butter on low heat; add to milk and bread
  mixture.
  
   Caramel pan (9x5x2 or 9x9x2 inches) using first sugar on medium heat
  until it turns brown. Be careful not to let it burn. Let the caramel
  spread until the entire bottom of the pan is covered.
  
   Add to the mix the remaining ingredients including the eggs. Use an
  electric mixer or by hand until mix is really well beaten. Pour mix
  into caramelized pan. Place pan in a larger pan containing hot water.
  Bake at 375 degrees for 1-1/2 hours. Check the pudding after it is in
  the oven for 1 hour. If it looks too brown, reduce heat to 350
  degrees for the remaining half hour. Wait until pudding is completely
  cooled before removing from the pan. Serves 8 to 10.
  
  From .  Downloaded from Glen's MM Recipe