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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pumpkin Bread Pudding with Ginger Cream Recipe

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This recipe for Pumpkin Bread Pudding with Ginger Cream is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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