Pumpkin Bread Pudding with Caramel Sauce

Ingredients:

• 12 slices  cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
• 4 eggs
• 1 cup  milk
• 1 can  (15 oz.) pumpkin
• 1 cup  plus 2 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 whipped topping
• 1/4 cup  maple-flavored or pancake syrup

Directions:

1. Heat oven to 350°F.
2. Place bread cubes in 13×9-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.
7. Stir in whipped topping.
8. Drizzle syrup over pudding.
9. Serve warm topped with sour cream mixture.