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Pumpkin Bread Pudding with Ginger Cream




Source of Recipe


Pillsbury®


List of Ingredients




Pudding
3 eggs
1 1/4 cups sugar
1 1/2 teaspoons cinnamon
1/2 to 1 1/2 teaspoons nutmeg
1/4 cup butter or margarine, melted
1 1/2 teaspoons vanilla
1 (8-oz.) container (1 3/4 cups) Progresso® Plain Bread Crumbs
2 cups milk
1 cup canned pumpkin
1/2 cup raisins
Ginger Cream
1 cup whipping cream
3 tablespoons sugar
1/2 teaspoon ginger


Recipe



1. Heat oven to 350°F. 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.
2. Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake at 350°F. for 37 to 47 minutes or until knife inserted 1 1/2 inches from edge comes out clean. Cool 30 minutes.
3. In small bowl, beat whipping cream, gradually adding 3 tablespoons sugar and ginger until soft peaks form. To serve, cut pudding into squares. Serve warm or cool topped with ginger cream. Store in refrigerator.