Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce recipe

photo by:kraft

Serve this warm from the oven and watch how a sweet pumpkin bread pudding with nutty topping and warm caramel sauce stops the conversation. Unless "mmm" is a word.

time

prep:

15 min

total:

1 hr

servings

total:

16 servings, 1/2 cup each

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What You Need

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

eggs

cup milk

can (15 oz.) pumpkin

cup plus 2 Tbsp. packed brown sugar, divided

tsp. pumpkin pie spice, divided

tsp. vanilla

1/2

cup chopped PLANTERS Pecans

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

cup thawed COOL WHIP Whipped Topping

1/4

cup maple-flavored or pancake syrup

Make It

HEAT oven to 350°F.

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

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.

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

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

Kraft Kitchens Tips

Make Ahead

Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, heat oven to 350°F. Bake dessert, uncovered, 1 hour or until knife inserted in center comes out clean.

Shortcut

Omit sour cream, COOL WHIP and maple-flavored syrup. Top each serving with a light drizzle of warmed caramel ice cream topping.

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a cook

posted:11/7/2007

I tried this recipe for my family, and they loved it. Try it with a cup of coffee!!!

Candace Gleave

posted:6/20/2007

I didn't follow this recipe to a "T" but mine version came out wonderful and very tasty... I used left over pumpkin muffins (for the bread) and for the egg mixture ( I used splenda instead of brown sugar) and then I poured that over the broken up muffins and then added a handful of chocolate chips... Mmmm this is a very nice and delightful treat.. thanks...

a cook

posted:2/17/2007

This was a cinch to make and it was a big hit. I made it for a church pot luck and had at least 4 people come up to me and compliment me on this dessert. Next time I will serve it with vanilla ice cream on the side.

kricor

posted:1/5/2007

I made this for Thanksgiving. It was a big hit!

meg1235

posted:1/5/2007

I made this in fall. I used regular french bread so there wasn't any raisins but it was still wonderful. The ones I made it for were doubting it when I metioned the title. When they tasted it they didn't care what the title was they just knew they loved it. I used my own recipe for the sauce. I thought it would give it more flavor. The is our favorite recipe so far.

a cook

posted:1/5/2007

My whole family went nuts over this! It was AWESOME! Best pumpkin recipe I have ever tried!

bautumn

posted:11/29/2006

It was okay, but it just wasn't fantastic. If I were to make it again, I would put pumpkin pie spices in it and would use different bread (cinnamon-rasin bread has way too many rasins).

a cook

posted:11/27/2006

My husband liked this as he is a fan of bread pudding and has a sweet tooth. I didn't care for it. The cinnamon bread tasted like wheat bread and the whole thing seemed kind of dry. I don't think I'll make it again.

dutchess1s

posted:11/27/2006

Think this is one of those dishes that improves after a couple of days, or maybe we were just too full of Thanksgiving dinner. Very nice holiday dessert.

CherG2

posted:11/22/2006

I entered the recipie in our company Pumpkin Baking Contest . . . I won First Prize!!