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.

  • 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
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved