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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 Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley


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

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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