Pumpkin Bread Pudding With Ginger Cream

READY IN: 55mins
Recipe by Nancy Van Ess

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

Top Review by cdq77

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!!

Ingredients Nutrition


  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.

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