Gingersnap Bread Pudding

By cheeserohan

Ingredients

• 32 ginger snaps, coarsely broken
• 1/4 cups golden raisins
• 4 eggs, lightly beaten
• 1 3/4 cups fat free milk
• 1/2 cup sugar
• 1 cup thawed whipped topping

Details

Servings 9

Preparation

Step 1

Place cookies in lightly greased 9-inch square baking pan, sprinkle with raisins.

Beat eggs, milk and sugar with wire whisk until well blended. Pour evenly over cookies; stir until well blended. Cover with foil. Refrigerate at least 2 hours.

Preheat oven to 325F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares to serve; garnish with whipped topping. Store leftover desser in refrigerator.

Make ahead: Dessert can be refrigerated up to 24 hours before baking.