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Pumpkin Bread Pudding with Caramel Sauce

  • 16servings
  • 60minutes
  • 210calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, B12
MineralsZinc, Copper, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 slices cinnamon-raisin bread , cut into 1-inch cubes (about 8 cups)

  2. 4 egg s

  3. 1 cup milk

  4. 1 can (15 oz.) pumpkin

  5. 1 cup plus 2 Tbsp. packed brown sugar , divided

  6. 1 tsp. pumpkin pie spice , divided

  7. 1 tsp. vanilla

  8. 1/2 cup chopped PLANTERS Pecans

  9. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  10. 1 cup thawed COOL WHIP Whipped Topping

  11. 1/4 cup maple-flavored or pancake syrup

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. PLACE bread cubes in 13x9-inch baking dish sprayed with cooking spray.

  3. BEAT eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.

  4. MEANWHILE, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.

  5. DRIZZLE syrup over pudding. Serve warm topped with sour cream mixture.

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