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Pumpkin Bread Pudding


Serving Size : 9

Pudding
3 eggs
1 1/4 cups sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 cup butter or margarine, melted
1 1/2 teaspoons vanilla
1 3/4 cups 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

Heat oven to 350 degrees. Spray 8 or 9" 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 min. Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake for 37-47 min. or until knife inserted 1 1/2" from edge comes out clean. Cool 30 min.

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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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.