Gingersnap Bread Pudding

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READY IN: 1hr
SERVES: 9
UNITS: US

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)
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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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