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:
covered percent of daily need
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