INGREDIENTS:

Pudding:-
3 eggs
1 1/4 cup sugar
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 cup butter or margarine — melted
1 1/2 teaspoon vanilla
1 3/4 cup 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

DIRECTIONS:

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.
This recipe for Pumpkin Bread Pudding serves/makes 9.

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