Pumpkin Pie Bread Pudding

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photo by:kraft

time

prep:

15 min

total:

1 hr

servings

total:

16 servings

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What You Need

slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)

eggs

cup milk

can (15 oz.) pumpkin

cup plus 2 Tbsp. packed brown sugar, divided

tsp. pumpkin pie spice, divided

tsp. vanilla

1/2

cup chopped PLANTERS Pecans

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

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.