Pumpkin Bread Pudding With Ginger Cream |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Originally from Pillsbury Quick and Easy Bake-Off . Ingredients:
3 eggs |
1 1/4 cups sugar |
1 1/2 teaspoons cinnamon |
3/4 teaspoon nutmeg |
1/4 cup butter or 1/4 cup margarine, melted |
1 1/2 teaspoons vanilla |
1 3/4 cups plain breadcrumbs |
2 cups milk |
1 cup canned pumpkin |
1/2 cup raisins |
1 cup whipping cream |
3 tablespoons sugar |
1/2 teaspoon ginger |
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.
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