Gingersnap Bread Pudding - cooking recipe

Ingredients

32 nabisco gingersnaps, coarsley broken
1/4 cup golden raisin (optional)
4 eggs, beaten
1 3/4 cups skim milk
1/2 cup sugar
whipped topping (to garnish)

Preparation

Place cookies in a lightly greased 9\" square baking pan.
Sprinkle with raisins if desired.
Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together.
Cover with foil and refrigerate at least 2 hours, or up to 24 hours.
Preheat oven to 325\u00b0F
Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking.
Garnish with whipped cream if desired.