Pumpkin Bread Pudding with Caramel Sauce

The recipe Pumpkin Bread Pudding with Caramel Sauce can be made in about 1 hour. This recipe makes 16 servings with 213 calories, 4g of protein, and 8g of fat each. For 68 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 410 people found this recipe to be flavorful and satisfying. Head to the store and pick up vanilla, pumpkin pie spice, pecans, and a few other things to make it today. It is brought to you by Kraft Recipes. Overall, this recipe earns a solid spoonacular score of 51%. Users who liked this recipe also liked Pumpkin Bread Pudding with Caramel Sauce, Pumpkin Bread Pudding with Spicy Caramel Apple Sauce, and Pumpkin Bread Pudding with Spicy Caramel Apple Sauce.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 cup plus 2 Tbsp. packed brown sugar, divided

1 can (15 oz.) pumpkin

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

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

1 cup milk

1/4 cup maple-flavored or pancake syrup

1/2 cup chopped PLANTERS Pecans

1 tsp. pumpkin pie spice, divided

1 tsp. vanilla

1 cup thawed COOL WHIP Whipped Topping

Equipment:

oven

baking pan

whisk

knife

bowl

Cooking instruction summary:

Heat oven to 350F. 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.

 

Step by step:


1. Heat oven to 350F.

2. Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.

3. Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended.

4. Pour evenly over bread; sprinkle with nuts.

5. Bake 45 min. or until knife inserted in center comes out clean.

6. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.

7. Drizzle syrup over pudding.

8. Serve warm topped with sour cream mixture.


Nutrition Information:

Quickview
212k Calories
4g Protein
8g Total Fat
32g Carbs
6% Health Score
Limit These
Calories
212k
11%

Fat
8g
13%

  Saturated Fat
3g
21%

Carbohydrates
32g
11%

  Sugar
17g
19%

Cholesterol
52mg
18%

Sodium
106mg
5%

Get Enough Of These
Protein
4g
9%

Vitamin A
4338IU
87%

Manganese
0.31mg
16%

Selenium
8µg
12%

Vitamin B2
0.19mg
11%

Phosphorus
82mg
8%

Folate
31µg
8%

Fiber
1g
8%

Iron
1mg
7%

Vitamin B1
0.11mg
7%

Copper
0.13mg
7%

Calcium
65mg
7%

Potassium
176mg
5%

Magnesium
20mg
5%

Vitamin K
5µg
5%

Vitamin B5
0.47mg
5%

Vitamin B3
0.86mg
4%

Vitamin E
0.61mg
4%

Zinc
0.55mg
4%

Vitamin B6
0.07mg
3%

Vitamin B12
0.19µg
3%

Vitamin D
0.47µg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Related Videos:

Pumpkin Bread Pudding with Caramel Sauce -- Lynn's Recipes

 

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Food Trivia

The Bourbon biscuit was introduced in 1910 originally under the name Creola.

Food Joke

The young clerk's responsibilities included bringing the judge a hot cup of coffee at the start of every day. Each morning the judge was enraged that the coffee cup arrived two-thirds full. The clerk explained that he had to rush to get the coffee delivered while it was still hot, which caused him to spill much of it along the way. None of the judge's yelling and insults produced a full cup of coffee, until he finally threatened to cut the clerk's pay by one-third if he continued to produce one-third less than the judge wanted. The next morning he was greeted with a cup of coffee that was full to the brim, and the next morning and the morning after that. The judge couldn't resist gloating over his success and smugly complimented the clerk on his new technique. "Oh, there's not much to.

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