Swirled Caramel Bread Pudding
- FOR BREAD PUDDING: PREHEAT oven to 325º F. 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 cups 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 minutes or until lightly browned on top. Serve warm with Caramel Sauce.
- FOR CARAMEL SAUCE: COMBINE brown sugar, butter and corn syrup in small saucepan. Cook over medium-low heat for 2 to 3 minutes or until sugar is dissolved. Slowly stir in 1/3 cup evaporated milk. Bring to a boil, stirring constantly. Cook for 3 to 4 minutes.