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Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce is rated 4.527272727272727 out of 5 by 55.
Prep Time
15
min.
Total Time
1
hr.
Servings

16 servings, 1/2 cup each

Serve this sweet pumpkin bread pudding finished with a nutty topping and warm caramel sauce when you want to create your own special occasion.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 16 servings, 1/2 cup each

Nutritional Information

Serving Size 16 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 210
Total fat 7g
Saturated fat 2.5g
Cholesterol 55mg
Sodium 110mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 21g
Protein 5g
% Daily Value
Vitamin A 90 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from WOW! WOW! I made this yesterday for the first time - silly, to try something new on a special occasion (Thanksgiving) but because of all the great comments I gave it a try. I put it together the night before as suggested which was a real time saver. I used Cinnamon Swirl bread with no raisins and added another 1/2 cup of milk because the pumpkin mixture seemed so thick. It sat in the frig all night, traveled 3 1/2 hours to my mom and dad's in a cooler and then when the turkey came out of the oven this went in. It baked while we ate smelling yummy and was ready when we were done eating. It was WONDERFUL! Everyone loved it including my dear dad who is battling cancer and doesn't have much of an appetite. It made my day to see him have a second helping. I would definitely make this again. Thank you! I would give it a perfect 10.
Date published: 2007-11-23
Rated 5 out of 5 by from I have never been a big fan of bread pudding, but I loooved this! I have never been a big fan of bread pudding, but I loooved this! It was delicious! When I first served it, I forgot to add the caramel topping and it was still very good, but when I pulled it out the next day and remembered to add the caramel topping, watch out! It was to die for!!! I would definitely make this again. Oh, and I don't really like raisins, so I used cinnamon swirl bread, which worked great.
Date published: 2008-12-21
Rated 5 out of 5 by from Indescribably delicious! 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!
Date published: 2006-09-28
Rated 5 out of 5 by from Very easy and quick to prepare, excellent alternative to pumpkin pie. Very easy and quick to prepare, excellent alternative to pumpkin pie. Prepared way ahead of dinner time, then poured liquid over cubed bread. Used cinnamon bread as I don't like cooked raisins; drizzled unheated caramel sauce, from a coffee house, over top when first out of the oven. Delicoius! However 16 servings is unrealistic.
Date published: 2010-11-11
Rated 5 out of 5 by from I made this recipe for the first time last year for Thanksgiving and it was such a hit! I made this recipe for the first time last year for Thanksgiving and it was such a hit! Now for every family gathering everyone always asks for this special recipe. Of course they think its something I just put together, I'm not going to spill the beans and let everyone know I get all my great recipes from kraftfoods.com!
Date published: 2009-07-01
Rated 5 out of 5 by from This dessert is delicious! This dessert is delicious! My husband loves it! I made a couple of my own changes, though. I used cinnamon swirl bread without raisins and I exchanged half and half for the milk. Then when I served it, I topped it with a scoop of vanilla ice cream with the hot caramel syrup drizzled all over it. It was a big hit!
Date published: 2005-10-01
Rated 4 out of 5 by from This was very good but right before I put it in the oven it looked like the "custard" might not be... This was very good but right before I put it in the oven it looked like the "custard" might not be enough to cover all the bread cubes. But after it baked it was awesome! It was nice and moist and very good.
Date published: 2008-02-27
Rated 3 out of 5 by from It was okay, but it just wasn't fantastic. 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).
Date published: 2006-11-29
  • 2016-09-30T10:40CST
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