A Delicious Fall Dessert

Pumpkin Bread Pudding with Caramel Sauce

Prep Time: 15 min
Total Time: 1 hr
Makes: 16 servings, 1/2 cup each

What You Need

12 slices cinnamon raisin (I omitted raisins) 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.) caramel ice cream topping, heated as directed on label

Make It

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.


Make Ahead
Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, preheat oven to 350°F. Bake, uncovered, 1 hour or until knife inserted in center comes out clean

I did make mine ahead (early morning) and it was good. I cooked it close to an hour, but found at about 50 minutes or so the top was getting very done so I took it out and it was cooked through. This was very good: warm, moist, and flavorful! It looked like a nice fancy dessert too. Would be great around Thanksgiving and perfect for pumpkin lovers. Not as great as leftovers, but still yummy. Also good with vanilla ice cream or whipped topping.