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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.
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To ensure success in this pumpkin spice bread pudding, use canned pumpkin (not pumpkin pie mix). Canned pumpkin is not only convenient but provides a consistent texture when used in baking.
For best results chill bowl and beaters in freezer or refrigerator for 10 to 20 minutes before whipping the cream.
Not a fan of ginger? Skip the ginger when making the whipped cream.
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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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