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Pumpkin Bread Pudding with Ginger Cream

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Pumpkin Bread Pudding with Ginger Cream
  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 9
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Looking for a famous dessert using Progresso® Plain Bread Crumbs? Then try this delicious pudding made with pumpkin and eggs and served with ginger cream.

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

Directions

  • 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/9 of Recipe
Calories
460
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
11g
55%
)
Cholesterol
125mg
42%
Sodium
300mg
13%
Total Carbohydrate
62g
21%
(
Dietary Fiber
2g
8%
,
Sugars
42g
)
Protein
9g
Daily Value*:
Vitamin A
140%
140%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
3 Starch; 1 Fruit; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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