Pumpkin Bread Pudding with Ginger Cream

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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