Pumpkin Bread Pudding with Caramel Sauce

• 12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
• 4 eggs
• 1 cup milk
• 1 can (15 oz./398 mL) pumpkin
• 1 cup plus 2 Tbsp. packed brown sugar, divided
• 1 tsp. pumpkin pie spice, divided
• 1 tsp. vanilla
• 1/2 cup chopped pecans
• 1/2 cup sour cream
• 1 cup thawed Cool Whip Whipped Topping
• 1/4 cup maple syrup

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.
4. pumpkin pie spice and vanilla with whisk until blended; pour over bread.
5. Sprinkle with nuts.
6. Bake 45 min.
7. or until knife inserted in centre comes out clean.
8. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended; stir in Cool Whip.
9. Refrigerate until ready to serve.
10. Drizzle syrup over warm pudding.
11. Serve topped with Cool Whip mixture.

cinnamonraisin bread, eggs, milk, pumpkin, brown sugar, pumpkin pie spice, vanilla, pecans, sour cream, topping, maple syrup

Taken from www.kraftrecipes.com/recipes/pumpkin-bread-pudding-caramel-sauce-174737.aspx (may not work)