Gingersnap Bread Pudding

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Recipe by IAteMyGluestick

This is from a box of Nabisco Gingersnaps. It's really yummy, and super easy. Refrigeration time not included.

Ingredients Nutrition

  • 32 nabisco gingersnaps, coarsley broken
  • 14 cup golden raisin (optional)
  • 4 eggs, beaten
  • 1 34 cups skim milk
  • 12 cup sugar
  • whipped topping (to garnish)


  1. Place cookies in a lightly greased 9" square baking pan.
  2. Sprinkle with raisins if desired.
  3. Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together.
  4. Cover with foil and refrigerate at least 2 hours, or up to 24 hours.
  5. Preheat oven to 325°F
  6. Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking.
  7. Garnish with whipped cream if desired.

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