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Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding recipe
photo by:kraft
time
prep:
15 min
total:
1 hr
servings
total:
16 servings

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   plus 2 Tbsp. packed brown sugar, divided
1
tsp.  pumpkin pie spice, divided
1
tsp.  vanilla
1/2
cup  chopped PLANTERS Pecans
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
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 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.
Substitute
Substitute caramel ice cream topping for maple-flavored syrup.
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