Pumpkin Bread Pudding With Ginger Cream - cooking recipe

Ingredients

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

Preparation

Heat oven to 350 degrees.
Spray 8 or 9-inch 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 minutes.
Add raisins to batter; mix well.
Spread evenly in sprayed pan.
Bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean.
Cool 30 minutes.
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.