Gingersnap Bread Pudding
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
9
ingredients
- 32 nabisco gingersnaps, coarsley broken
- 59.14 ml golden raisin (optional)
- 4 eggs, beaten
- 414.03 ml skim milk
- 118.29 ml sugar
- whipped topping (to garnish)
directions
- Place cookies in a lightly greased 9" square baking pan.
- Sprinkle with raisins if desired.
- Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together.
- Cover with foil and refrigerate at least 2 hours, or up to 24 hours.
- Preheat oven to 325°F
- Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking.
- Garnish with whipped cream if desired.
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