12 slices cinnamon-raisin bread, cut into 1” cubes
4 eggs
1 cup milk
15 oz. Pumpkin
1 cup plus 2 tablespoons packed brown sugar, divided
1 teaspoon pumpkin pie spice, divided
1 teaspoon vanilla
½ cup chopped pecans
½ cup sour cream
1 cup thawed whipped topping
¼ cup maple flavored syrup
Preheat oven to 350. Place bread cubes in a sprayed 13x9” baking dish. Beat eggs, milk, pumpkin, 1 cup sugar, ½ teaspoon pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 minutes or until knife inserted in center comes out clean. Mix sour cream, remaining sugar, and remaining pumpkin pie spice until blended; stir in whipped topping. Drizzle syrup over pudding. Serve warm topped with sour cream mixture.
