Pumpkin Pie Bread Pudding Minis

• 1 egg, beaten
• 1/2 cup Philadelphia Cinnamon Brown Sugar Cream Cheese Product
• 1/2 cup canned pumpkin
• 2 tsp. pumpkin pie spice
• 1/2 cup milk
• 4 slices challah (egg bread), cut in half
• 1/4 cup raspberries
• 1 Tbsp. powdered sugar, sifted

1. Heat oven to 350 degrees F.
2. Spray 4 (250-mL) ramekins with cooking spray.
3. Mix first 4 ingredients in medium bowl until blended.
4. Stir in milk.
5. Dip bread, 1 slice at a time, into pumpkin mixture, turning to evenly coat both sides of bread with pumpkin mixture.
6. Place in prepared ramekins; cover with any remaining pumpkin mixture.
7. Bake 25 to 30 min.
8. or until centres are set and tops are golden brown.
9. Cool slightly.
10. Top puddings with raspberries and sugar just before serving.

egg, philadelphia cinnamon brown sugar cream cheese, pumpkin, pumpkin pie spice, milk, egg bread, raspberries, powdered sugar

Taken from www.kraftrecipes.com/recipes/pumpkin-pie-bread-pudding-minis-184750.aspx (may not work)