Pumpkin Pie Bread Pudding 20 Nov 12

Pumpkin Pie Bread Pudding

12 slices cinnamon raisin bread, cut into 1 inch cubes
4 eggs
1 cup milk
1 – 15oz can pumpkin
1 cup, plus 1 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
1/4 cup maple flavored or pancake syrup

Put bread cubes in a 9×13 baking dish sprayed with cooking spray. Beat eggs, milk, pumpkin, 1 cup brown sugar, ½ tsp pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with pecans. Bake at 350 degrees for 45 minutes. Mix sour cream, remaining 2 tbsp brown sugar, remaining ½ tsp pumpkin pie spice until blended. Stir in Cool Whip. Drizzle syrup over pudding. Serve warm topped with Cool Whip mixture.