Cranberry And Raisin Bread Pudding With Caramel Sauce - cooking recipe

Ingredients

8 slices raisin bread, cubed
5 slices white bread, cubed
2 (12 ounce) cans evaporated milk
4 large eggs, slightly beaten
4 tablespoons butter, melted
1/2 cup dried cranberries
1/2 cup golden raisin
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon vanilla
1/2 cup walnuts, chopped (optional)
Optional Caramel Sauce for one serving only
1 tablespoon caramel sauce (smuckers icecream topping)
1 tablespoon non-dairy vanilla coffee creamer

Preparation

Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
Let stand a few minutes until they are plumped out and then drain.
In a large bowl blend the bread, cranberrys, raisins and nuts.
In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
Bake in a hot 350 degrees oven for 40-45 minutes.
COOL before cutting into serving size portions.
THE CARMAMEL SAUCE.
It is so simple - You make the choice in how much you want to make up at a time.
Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
Blend well and pour over the bread pudding servings.