Cranberry-Pumpkin Bread Pudding

• 3 large eggs, room temperature
• 1-1/2 cups 2% milk
• 1 can (15 ounces) solid-pack pumpkin, divided
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon pumpkin pie spice
• 5 cups cubed day-old bread
• 1/2 cup dried cranberries
• 1/2 cup fat-free caramel ice cream topping
• 1/4 cup chopped walnuts

1. In a large bowl, combine the eggs, milk, 1 cup pumpkin, brown sugar, vanilla and pie spice. Stir in bread cubes and cranberries.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350u0b0 for 25 minutes. Uncover and bake until a knife inserted in the center comes out clean, 10-15 minutes longer.
3. Meanwhile, in a small saucepan, combine ice cream topping and remaining pumpkin. Cook and stir over medium heat until heated through. Stir in walnuts. Serve with pudding.

eggs, milk, solidpack pumpkin, brown sugar, vanilla, pumpkin pie spice, bread, cranberries, caramel ice cream topping, walnuts

Taken from www.tasteofhome.com/recipes/cranberry-pumpkin-bread-pudding/ (may not work)