Pumpkin Bread Pudding

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 raisins 

  Ginger Cream: 

  1 cup whipping cream 

  3 tablespoons sugar 

  1/2 teaspoon ginger 

INSTRUCTIONS 

• prep time15 min 

• total time1 hr 45 min 

• ingredients13 

• servings9 

Steps 

• 1Heat 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. 

• 2Add 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. 

• 3In 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. 

Apple Cinnamon Strudel

• prep time15 min 

• total time15 min 

• ingredients5 

• servings2 

Ingredients 

1 medium Granny Smith apple, peeled and cut into 1/4-inch pieces 

2 tablespoons packed light brown sugar 

1/4 teaspoon ground cinnamon 

2 Pillsbury™ Toaster Strudel™ frozen apple pastries 

1/4 cup Cascadian Farm™ organic oats & honey granola 

Steps 

• 1In small microwavable bowl, toss apples, brown sugar and cinnamon. Microwave mixture uncovered on High 2 to 3 minutes, stirring halfway through cook time, until apples are soft. Using potholders, carefully remove bowl from microwave. 

• 2Meanwhile, toast pastries as directed on package, reserving icing packets. With slotted spoon, scoop apple pieces from liquid, and divide between tops of pastries. Sprinkle granola on top; drizzle with icing. Serve immediately. 

May serve with a dollop of whipped cream for a special touch (or use the spray can variety). 

Add a tablespoon or two of dried cranberries to the apple mixture before cooking for a fun, tasty twist. 

Apples are best peeled with an apple peeler, but a vegetable peeler or paring knife will also work. Apples can also be peeled and chopped the night before and stored in the refrigerator covered in water. When ready to make, drain water from apples. 

Mix together cabbage, carrots, and dressing. Stir until completely blended. Add pineapples, apples, and raisin. Stir and refrigerate for 1 hour. Stir again before serving.