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Pumpkin Bread Pudding With Ginger Cream Recipe | |
Dessert | |
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Ingredients:
Pumpkin Bread Pudding With Ginger Cream SERVES 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 breadcrumbs * 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 degrees.2. Spray 8 or 9-inch square pan with nonstick cooking spray. 3. In large bowl, beat eggs until well blended. 4. Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well. 5. Add bread crumbs, milk and pumpkin; mix well. 6. Let stand 10 minutes. 7. Add raisins to batter; mix well. 8. Spread evenly in sprayed pan. 9. Bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean. 10. Cool 30 minutes. 11. In small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form. 12. To serve: Cut pudding into squares. 13. Serve warm or cool topped with ginger cream. 14. Store in refrigerator. | |