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Pumpkin Bread Pudding with Caramel Sauce

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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

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  • 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.


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


  • 16 servings, 1/2 cup each

Nutritional Information

Serving Size 16 servings, 1/2 cup each
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.

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