Pumpkin Bread Pudding with Caramel Sauce Recipe

Pumpkin Bread Pudding with Caramel Sauce Recipe

  • 12 slices cinnamon raisin bread, cut into 1-inch cubes
  • 4 eggs
  • 1 cup milk
  • 1 (15 ounce) can pumpkin
  • 1 cup firmly packed dark brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup PLANTERS Pecan Pieces
  • 1 bottle KRAFT Caramel Topping, heated as directed on label
  1. Preheat oven to 350 degrees F. Place bread cubes in greased 13×9-inch baking dish.
  2. Beat eggs, milk, pumpkin, brown sugar and vanilla with wire whisk until well blended. Pour evenly over bread; sprinkle with pecans.
  3. Bake 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.
Recipe of the Day|