Ingredients for Pumpkin Bread Pudding With Ginger Cream
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How to Make Pumpkin Bread Pudding With Ginger Cream
- Preheat oven to 350°F (175°C).
- Grease an 8x9 inch baking pan with nonstick cooking spray.
- In a large bowl, whisk eggs until light and frothy.
- Add 1 1/4 cups granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 cup (1 stick) melted unsalted butter, and 1 teaspoon vanilla extract.
- Whisk until well combined.
- Stir in 4 cups bread crumbs (day-old bread, cubed), 2 cups milk, and 1 (15 ounce) can pumpkin puree.
- Mix until just combined. Let stand for 10 minutes.
- Gently fold in 1/2 cup raisins.
- Pour batter into the prepared pan and spread evenly.
- Bake for 37-47 minutes, or until a knife inserted 1 1/2 inches from the edge comes out clean.
- Let cool completely on a wire rack for at least 30 minutes.
- While the pudding cools, prepare the ginger cream: In a medium bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon grated fresh ginger until soft peaks form.
- To serve, cut the pudding into squares and top with a generous dollop of ginger cream. Serve warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
156g
Fat
57g
Carbs
19g
