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
1
cup whipping cream
3
tablespoons sugar
1/2
teaspoon ginger
Preparation
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.
