Pumpkin Bread Pudding with Caramel Sauce

Ingredients

• 1 cup brown sugar divided packed
• 15 oz pumpkin canned
• 12 slices cinnamon-raisin bread cut into 1-inch cubes ( 8 cups)
• 0.5 cup knudsen cream sour
• 4  eggs 
• 1 cup milk 
• 0.3 cup pancake syrup 
• 0.5 cup planters pecans chopped
• 1 tsp pumpkin pie spice divided
• 1 tsp vanilla 
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• oven
• knife
• whisk
• baking pan

Directions

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. pumpkin pie spice and vanilla with whisk until well blended.
4. Pour evenly over bread; sprinkle with nuts.
5. Bake 45 min. or until knife inserted in center comes out clean.
6. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.
7. Drizzle syrup over pudding.
8. Serve warm topped with sour cream mixture.