Pumpkin Bread Pudding with Caramel Sauce

 

Ingredients

 

12slices  cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)

4 eggs

1cup  milk

1can  (15 oz.) pumpkin

1cup  plus 2 Tbsp. packed brown sugar, divided

1tsp.  pumpkin pie spice, divided

1tsp.  vanilla

1/2cup  chopped PLANTERS Pecans

1/2cup  BREAKSTONE'S or KNUDSEN Sour Cream

1cup  thawed COOL WHIP Whipped Topping

1/4cup  maple-flavored or pancake syrup

 

Procedure

• 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.

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