Dessert: Pumpkin Bread Pudding with Ginger Cream

Looking for a famous dessert using Progresso® Plain Bread Crumbs? Then try this delicious pudding made with pumpkin and eggs and served with ginger cream.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Bread Pudding with Ginger Cream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 eggs
1 1/4 cups sugar
1 1/2 teaspoons cinnamon
1/2 to 1 1/2 teaspoons nutmeg
1/4 cup butter or margarine, melted
1 1/2 teaspoons vanilla
1 (8-oz.) container (1 3/4 cups) Progresso™ Plain Bread Crumbs
2 cups milk
1 cup canned pumpkin
1/2 cup raisins

Instructions

Heat oven to 350 °F. 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 at 350 °F. for 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, 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.

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