Ginger Snap 'Bread' Pudding - Kraft Recipes Top
Comida Kraft
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Ginger Snap 'Bread' Pudding

Prep Time
Total Time

Makes 9 servings, 1 square each.

Prepare this pudding in a (ginger)snap! There's no bread in this easy Ginger Snap 'Bread' Pudding — just gingersnaps and raisins in a sweet, eggy embrace.

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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.

Special Equipment Needed

Make Ahead

Dessert can be refrigerated up to 24 hours before baking.


Substitute frozen vanilla nonfat yogurt for the whipped topping.


  • Makes 9 servings, 1 square each.

Healthy Living

Nutrition Bonus

Since this great-tasting dessert is made with better-for-you ingredients, it can fit into your healthful eating plan.

Nutritional Information

Serving Size Makes 9 servings, 1 square each.
Calories 230
Total fat 6g
Saturated fat 1.5g
Cholesterol 85mg
Sodium 230mg
Carbohydrate 40g
Dietary fiber 0g
Sugars 28g
Protein 5g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %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

Rated 4 out of 5 by from Delicious This is a very tasty treat for the holidays. I've made it twice. Both times, the dessert has formed two layers: one with eggy custard and the other with most of the ginger snap cookie crumbs. The flavor was still good, but the recipe could use some troubleshooting. Good served warm with whipped cream of course!
Date published: 2018-02-19
Rated 5 out of 5 by from My audience loved this pudding. 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!
Date published: 2009-11-23
Rated 5 out of 5 by from My family loves this recipe! My family loves this recipe! We have made it the last couple of years for Thanksgiving and Christmas. Even the finicky children like it!
Date published: 2007-12-24
Rated 1 out of 5 by from Wow -what a disappointment. Wow -what a disappointment. No flavor whatsoever and the custard didn't mix so much with the gingersnap peices as it sunk below them.
Date published: 2009-11-02
Rated 3 out of 5 by from I used regular rasins instead of the 'golden' variety. I used regular rasins instead of the 'golden' variety. Didn't look exactly like the picture, but pretty good.
Date published: 2007-04-04
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