- 16 oz & 1/2 cup Marzetti® Caramel Apple Dip
- 1 (18") French baguette, torn into 1" pieces
- 1/2 cup Raisins
- 1/4 cup & 2 tbsp Rum
- 3 cups Half & Half
- 8 large Egg yolks
- Zest of 1 orange
- 1/3 cup Heavy cream
- 2 tsp Cinnamon, divided
- 1 tsp & 1 tbsp Pure vanilla extract
- 1/2 tsp Salt
- 3 tbsp Butter, chilled & cut into bits
- 1/4 cup Sugar
Preheat oven to 300° F.
Butter a 9″ x 13″ baking dish. Place bread on a baking tray and bake for 15 minutes. Cool.
In a microwave safe bowl, combine raisins with 1/4 cup rum and microwave for 45 seconds. In a large bowl, whisk together half and half, egg yolks, 16 oz of Marzetti® Caramel Apple Dip, zest, 1 teaspoon of cinnamon, 1 tbsp. vanilla, salt and raisin mixture. Add cooled bread pieces and mix to combine. Spoon mixture into a prepared pan and dot top with bits of butter.
In a small bowl, combine the remaining 1 teaspoon cinnamon with sugar and sprinkle over top of pudding. Set pan aside for 15 to 20 minutes before baking. Bring a pot of water to a boil. Place bread pudding pan inside a large roasting pan. Carefully place on middle rack of oven. Carefully pour boiling water into roasting pan to create a water bath.
Bake 45 to 50 minutes or until pudding is set. Check pudding after 30 minutes of baking, cover loosely with aluminum foil if top of pudding is browning too quickly. Cool 20 minutes before serving.
For Creamy Caramel Sauce, combine 1/2 cup of Marzetti® Caramel Apple Dip and cream in a saucepan over low heat and whisk until smooth. Cook until thoroughly heated, about 5 minutes, remove pan from heat and whisk in remaining rum and vanilla. Drizzle over top of individual servings.