Bake-Off® Contest 38, 1998
Pasadena, California

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.

(98)
8 reviews.
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  • prep time 15 min
  • total time 1 hr 45 min
  • ingredients 13
  • servings 9
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.