Candice Merrill
Pasadena, California
Pumpkin Bread Pudding with Ginger Cream
Our Pumpkin Bread Pudding recipe is one seasonal dessert you'll fall for again and again. Make this bread pudding with raisins, canned pumpkin, and Progresso™ Plain Bread Crumbs for a yummy dessert that will have everyone coming back for seconds.
Pumpkin Bread Pudding with Ginger Cream
- Prep Time 15 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Add 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.
-
Step3In 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
460
Calories
19g
Total Fat
9g
Protein
62g
Total Carbohydrate
42g
Sugars
Nutrition Facts
Serving Size: 1/9 of Recipe
- Calories
- 460
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 11g
- 55%
- Cholesterol
- 125mg
- 42%
- Sodium
- 300mg
- 13%
- Total Carbohydrate
- 62g
- 21%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 42g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 140%
- 140%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 1 Fruit; 3 1/2 Fat;Tips from the
Pillsbury Kitchens
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