Pumpkin Bread Pudding With Ginger Cream

"Originally from "Pillsbury Quick and Easy Bake-Off"."
 
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Ready In:
55mins
Ingredients:
13
Serves:
9
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ingredients

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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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Reviews

  1. 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!!
     
  2. I didn't make the pumpkin bread pudding, but I did make the ginger cream to spread over my pumpkin bread! It was delicious!
     
  3. Excellent.. I added walnuts to this as well, it gave it that extra edge. I will be using this again! Thanks.
     
  4. This is actually my mom's recipe, Candice Merrill. It took her a lot of perfecting to get it accepted into the Bake-Off. And I tested every version! Despite eating it over and over for months, I still think it is reaaaaallly good. The raisins are my favorite part!
     
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