Pumpkin Bread Pudding with Ginger Cream
2013-10-18 16:26:42
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
- 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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