Pumpkin Bread Pudding with Ginger Cream

Looking for a famous dessert using Progresso® Plain Bread Crumbs? Then try this delicious pudding made with pumpkin and eggs and served with ginger cream.

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Servings 9

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( 104 ) Ratings

104 Ratings

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Bake-Off® Contest 38, 1998

Candice Merrill

Pasadena, California

ingredients 13
Prep Time 15 min
Total Time 1 hr 45 min

Ingredients

Pudding

3: eggs

1 1/4: cups sugar

1 1/2: teaspoons cinnamon

1/2: to 1 1/2 teaspoons nutmeg

1/4: cup butter or margarine, melted

1 1/2: teaspoons vanilla

1: (8-oz.) container (1 3/4 cups) Progresso® Plain Bread Crumbs

2: cups milk

1: cup canned pumpkin

1/2: cup raisins

Ginger Cream

1: cup whipping cream

3: tablespoons sugar

1/2: teaspoon ginger

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Directions

1 Heat oven to 350°F. Spray 8 or 9-inch square pan with nonstick cooking spray. In large bowl, beat eggs until well blended. Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well. Add bread crumbs, milk and pumpkin; mix well. Let stand 10 minutes.
2 Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake at 350°F. for 37 to 47 minutes or until knife inserted 1 1/2 inches from edge comes out clean. Cool 30 minutes.
3 In small bowl, beat whipping cream, gradually adding 3 tablespoons sugar and ginger until soft peaks form. To serve, cut pudding into squares. Serve warm or cool topped with ginger cream. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/9 of Recipe

Calories: 460
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 11g, 11% ),
Cholesterol: 125mg; 125%;
Sodium: 300mg; 300%;
Total Carbohydrate: 62g; 62%
(Dietary Fiber 2g 2% Sugars 42g 42% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 140%;
Vitamin C: 2%;
Calcium: 15%;
Iron: 15%;

Exchanges:

3 Starch; 1 Fruit; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

BayAreaRob

report Posted Dec. 25, 2012 2:34 PM

This is a fantastic recipe. It is super moist and super portable. Don't change a thing!

FrancesClements

report Posted Oct. 4, 2011 3:45 PM

This is really good. I made it without the raisins and my kids loved it, but I bet it would be great with them or with craisins. It is like extra good pumpkin pie with out the crust.

Carolw917

report Posted Oct. 26, 2010 12:01 PM

I tweaked this recipe a little to be more WW friendly. I replaced the eggs with egg beaters and the sugar with Splenda. It was fantastic. Instead of making the ginger cream. I used Fat Free Cool Whip and dusted the top with ground ginger. It had a really nice flavor. Will definitely make again.

A Tried and True Standard

report Posted Nov. 25, 2009 8:22 PM

I found this recipe years ago when I was a professional baker. I made it for Thanksgiving, and I couldn't keep it stocked on the shelves. After the store closed, people came to my house to order this from me, and the year I moved out of New York, I added a copy of the recipe on every pan I sold, so they'd always have this wonderful dish that they just "couldn't live without". It's a standard for every Thanksgiving in my house...I don't ever make pumpkin pie, and I won't ever again!!

jillg42

report Posted Dec. 19, 2008 2:59 PM

This was the best bread pudding I have ever had--bar none! And the Ginger Cream--Yum! A definite keeper!