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LOCATION: Recipes >> Desserts Pudding >> Pumpkin Bread Pudding

Print this Recipe    Pumpkin Bread Pudding

3 eggs
1 1/4 cups sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 cup butter or margarine, melted
1 1/2 teaspoons vanilla
1 3/4 cups plain bread crumbs
2 cups milk
1 cup canned pumpkin
1/2 cup raisins

1 cup whipping cream
3 tablespoons sugar
1/2 teaspoon ginger

Heat oven to 350 degrees. Spray 8 or 9" 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 min.

Add raisins to batter; mix well. Spread evenly in sprayed pan.

Bake for 37-47 min. or until knife inserted 1 1/2" from edge comes
out clean. Cool 30 min.

In small bowl, beat whipping cream , gradually adding sugar and
ginger until soft peaks form.

To serve: Cut pudding into squares. Serve warm or cool topped with
ginger cream.

Store in refrigerator.

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