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Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce
average rating
average rating (53)
rate/review
prep time
15 min
total time
1 hr
makes
16 servings, 1/2 cup each
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kraft
recipe by: kraft

what you need

12 slices cinnamon raisin bread, cut into 1-inch cubes (about 8 cups)
4   eggs
1 cup milk
1 can  (15 oz.) pumpkin
1 cup firmly packed dark brown sugar
1 tsp.  vanilla
1/2 cup PLANTERS Pecan Pieces
1 bottle  (20.6 oz.) caramel ice cream topping, heated as directed on label

Make It

PREHEAT oven to 350°F. Place bread cubes in greased 13x9-inch baking dish.

BEAT eggs, milk, pumpkin, brown sugar and vanilla with wire whisk until well blended. Pour evenly over bread; sprinkle with pecans.

BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.

Kraft Kitchens Tips

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

nutritional information

K:43599v0:62223

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