Pumpkin Bread Pudding With Ginger Cream

Total Time
55mins
Prep 15 mins
Cook 40 mins

Originally from "Pillsbury Quick and Easy Bake-Off".

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Spray 8 or 9-inch square pan with nonstick cooking spray.
  3. In large bowl, beat eggs until well blended.
  4. Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well.
  5. Add bread crumbs, milk and pumpkin; mix well.
  6. Let stand 10 minutes.
  7. Add raisins to batter; mix well.
  8. Spread evenly in sprayed pan.
  9. Bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean.
  10. Cool 30 minutes.
  11. In small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form.
  12. To serve: Cut pudding into squares.
  13. Serve warm or cool topped with ginger cream.
  14. Store in refrigerator.
Most Helpful

5 5

This is awesome!! I did change the bread crumbs to dried bread cubes. It seems like that must have been a misprint. I used about half a loaf of french bread that I dried in the oven. If you like pumpkin pie, you will love this!!

5 5

I didn't make the pumpkin bread pudding, but I did make the ginger cream to spread over my pumpkin bread! It was delicious!

5 5

Excellent.. I added walnuts to this as well, it gave it that extra edge. I will be using this again! Thanks.