Pumpkin Bread Pudding with Ginger Cream

Posted on by pamalee
Pumpkin Bread Pudding with Ginger Cream
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Ingredients
  1. Pudding
  2. 3
  3. eggs
  4. 1 1/4
  5. cups sugar
  6. 1 1/2
  7. teaspoons cinnamon
  8. 1/2
  9. to 1 1/2 teaspoons nutmeg
  10. 1/4
  11. cup butter or margarine, melted
  12. 1 1/2
  13. teaspoons vanilla
  14. 1
  15. (8-oz.) container (1 3/4 cups) Progresso® Plain Bread Crumbs
  16. 2
  17. cups milk
  18. 1
  19. cup canned pumpkin
  20. 1/2
  21. cup raisins
  22. Ginger Cream
  23. 1
  24. cup whipping cream
  25. 3
  26. tablespoons sugar
  27. 1/2
  28. teaspoon ginger
Instructions
  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.
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