Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 12 servings
12 slices cinnamon-raisin bread, cut into 1” cubes (about 8 cups)
1 can (15oz.) pumpkin 4 eggs
1 cup packed brown sugar 1 cup milk
1/2 teaspoon pumpkin pie spice 1 teaspoon vanilla
1/2 cup chopped pecans caramel ice cream topping
PREHEAT oven to 350°F. Place bread cubes in 13x9-inch baking dish sprayed with cooking spray. Beat eggs, milk, pumpkin,
sugar, pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread. Sprinkle with nuts.
BAKE 45 min. or until knife inserted in center comes out clean.
DRIZZLE Warmed caramel ice cream topping over each serving.
TO PREPARE AHEAD: Assemble dessert as directed. Cover. Refrigerate several hours or overnight. When ready to serve, follow baking directions above.
(Photograph and recipe by Kraft Foods. See www.kraftrecipes.com for more.)
This recipe was previously published in our Fall/Winter
2013 salon newsletter. If you did not receive our newsletter by mail,
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