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.