Pumpkin Bread Pudding With Ginger Cream

Recipe by Nancy Van Ess
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READY IN: 55mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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