Pumpkin Bread Pudding with Ginger Cream

Recipe Summary
Prep Time15 minutes
Ready In1 hour and 45 minutes
Servings9

Ingredients
3 eggs
1 1/4 cups sugar
1 1/2 tsp ground cinnamon
1/2 to 1 1/2 tsp ground nutmeg
1/4 cup butter or margarine, melted
1 1/2 tsp vanilla
1 container (8 oz) Progresso® plain bread crumbs (1 3/4 cups)
2 cups milk
1 cup canned pumpkin
1/2 cup raisins
Ginger cream
1 cup whipping cream
3 Tbsp sugar
1/2 tsp ground ginger
Directions

Heat oven to 350ºF. Spray 8- or 9-inch square pan with 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.

Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake 37 to 47 minutes or until knife inserted 1 1/2 inches from edge comes out clean. Cool 30 minutes.

In small bowl, beat whipping cream with electric mixer on high speed, 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.