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Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce recipe
photo by:kraft
Serve this sweet pumpkin bread pudding finished with a nutty topping and warm caramel sauce when you want to create your own special occasion.
time
prep:
15 min
total:
1 hr
servings
total:
16 servings, 1/2 cup each
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posted:
11/5/2006
I just wanted to add that the sauce was very thick, so I added extra milk to make it thinner.
posted:
10/18/2006
I made this for the people I work with. Everyone wanted the receipe. It was great with or without the caramel sauce.
posted:
10/4/2006
Try this bread pudding cold. Top with heated caramel sauce.
posted:
10/1/2006
This was very easy to make. Next time I will change a couple of things. First... I will use a cinimmon swirl bread instead of the raison bread. The raison is over powering the pumkin. Also, I will add pumkin spice because you really can't taste the pumkin. Other then that it was good!
posted:
9/28/2006
Indescribably delicious! I made this dessert on one of our first chilly Fall days and it received RAVE reviews from everyone. The combination of tastes was wonderful and sinfully decadent. The entire prep time (without baking) was less than 10 minutes, which makes the whole thing even better! I plan on making this for our family Thanksgiving celebration. Way to go, Kraft!
posted:
9/26/2006
I made this up the night before and baked it the next day. It was a big hit. I would make this again.
posted:
9/25/2006
This was so easy and so full of flavor. Everyone came back for seconds!
posted:
9/15/2006
I love bread pudding & I loved this recipe!
posted:
6/18/2006
This is great..Made it for the Bible study group and all loved it. I used the pumpkin pie filling, not straight pumpkin, and I used a sliced cinnamon swirl loaf cake, the kind you buy in the supermarket in the clear plastic box, in place of the bread. This turned out fantastic!
posted:
5/1/2006
We all loved this.
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