Pumpkin Bread Pudding With Ginger Cream Recipe

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.