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    Pumpkin Bread Pudding with Caramel Sauce


    Source of Recipe


    KRAFT

    List of Ingredients




    12 slices cinnamon raisin bread, cut into 1-inch cubes (about 8 cups)
    4 eggs
    1 cup milk
    1 can (15 oz.) pumpkin
    1 cup firmly packed dark brown sugar
    1 tsp. vanilla
    1/2 cup PLANTERS Pecan Pieces
    1 bottle (20.6 oz.) KRAFT Caramel Topping, heated as directed on label

    Recipe



    PREHEAT oven to 350°F. Place bread cubes in greased 13x9-inch baking dish.
    BEAT eggs, milk, pumpkin, brown sugar and vanilla with wire whisk until well blended. Pour evenly over bread; sprinkle with pecans.
    BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.

 

 

 

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