Ginger Snap "Bread" Pudding

3.6
(5) 4 Reviews
Prep Time
15
min.
Total Time
3
hr.
Servings

9 servings, 1 square each

What You Need

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Make It

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  • Place gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.
  • Beat eggs, milk and sugar with wire whisk until well blended. Pour evenly over gingersnaps; stir until well blended. Cover with foil. Refrigerate at least 2 hours.
  • Preheat oven to 325°F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.

Make Ahead

Dessert can be refrigerated up to 24 hours before baking.

Substitute

Substitute frozen vanilla nonfat yogurt for the whipped topping.

Servings

  • 9 servings, 1 square each

Nutritional Information

Serving Size 9 servings, 1 square each
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 6g
Saturated fat 2g
Cholesterol 95mg
Sodium 260mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 25g
Protein 6g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • hputi |

    My audience loved this pudding. I didn't have enough time to soak the ginger snaps in the egg mixture, so I ran the snaps through the food processor and ground them to a coarse powder. It tasted like a steamed pudding and everyone loved it!

  • DarlinTxn |

    Wow -what a disappointment. No flavor whatsoever and the custard didn't mix so much with the gingersnap peices as it sunk below them.

  • finnemka |

    My family loves this recipe! We have made it the last couple of years for Thanksgiving and Christmas. Even the finicky children like it!

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