"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bread Pudding with Ginger Cream Recipe

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This recipe for Pumpkin Bread Pudding with Ginger Cream, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pudding:
3 eggs
1 1/4 cups sugar
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 cup butter, melted
1 1/2 tsp. vanilla
1 8oz. container Progresso Plain bread crumbs
2 cups milk
1 cup canned pumpkin
1/2 cup raisins
Ginger Cream:
1 cup whipping cream
3 tbsp. sugar
1/2 tsp. ginger

Directions:
Directions:
Heat oven to 350. Spray 9" square pan with 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 min. Add raisins to batter; mix well. Spread evenly in pan. Bake for 37-47 minutes or until knife inserted 1 1/2" from edge comes out clean. Cool 30 minutes. In small bowl, beat whipping cream, gradually adding 3 tbsp. 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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