Pumpkin Bread Pudding with Ginger Cream

By Texaschef11

Ingredients

• Pudding
• 3 eggs
• 1 1/4 cups sugar
• 1 1/2 teaspoons cinnamon
• 1/2 to 1 1/2 teaspoons nutmeg
• 1/4 cup butter or margarine, melted
• 1 1/2 teaspoons vanilla
• 1 (8-oz.) container (1 3/4 cups) Progresso® Plain Bread Crumbs
• 2 cups milk
• 1 cup canned pumpkin
• 1/2 cup Craisins
• Ginger Cream
• 1 cup whipping cream
• 3 tablespoons sugar
• 1/2 teaspoon ginger

Preparation

Step 1

* Heat oven to 350°F. Spray 8 or 9-inch 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 minutes.
* 2 Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake at 350°F. for 37 to 47 minutes or until knife inserted 1 1/2 inches from edge comes out clean. Cool 30 minutes.
* 3 In small bowl, beat whipping cream, gradually adding 3 tablespoons sugar and ginger until soft peaks form. To serve, cut pudding into squares. Serve warm or cool topped with ginger cream. Store in refrigerator.