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Pumpkin Bread Pudding with Ginger Cream

Pumpkin Bread Pudding with Ginger Cream
  • Prep 15 min
  • Total 1 hr 45 min
  • Ingredients 13
  • Servings 9
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.
Updated November 11, 2010
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Candice Merrill
Pasadena, California

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

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.

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