Pumpkin Bread Pudding With Ginger Cream

• Pudding
• eggs↗3
• cups sugar↗1 1⁄4
• teaspoons cinnamon↗1 1⁄2
• teaspoon nutmeg↗3⁄4
• cup butter or 1/4 cup margarine, melted↗1⁄4
• teaspoons vanilla↗1 1⁄2
• cups plain breadcrumbs↗1 3⁄4
• cups milk↗2
• cup canned pumpkin↗1
• cup raisins↗1⁄2
• Ginger Cream
• cup whipping cream↗1
• tablespoons sugar↗3
• teaspoon ginger↗1⁄2

Step-by-step instructions

1. 1

   Heat oven to 350 degrees.

2. 2

   Spray 8 or 9-inch square pan with nonstick cooking spray.

3. 3

   In large bowl, beat eggs until well blended.

4. 4

   Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well.

5. 5

   Add bread crumbs, milk and pumpkin; mix well.

6. 6

   Let stand 10 minutes.

7. 7

   Add raisins to batter; mix well.

8. 8

   Spread evenly in sprayed pan.

9. 9

   Bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean.

10. 10

    Cool 30 minutes.

11. 11

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

12. 12

    To serve: Cut pudding into squares.

13. 13

    Serve warm or cool topped with ginger cream.

14. 14

    Store in refrigerator.