Ginger Pumpkin Bread Pudding

Tools

By Todd Johnson

Story Published: Mar 31, 2008 at 11:38 AM PST

Story Updated: Mar 31, 2008 at 11:38 AM PST

Ingredients

Ginger Pumpkin Bread Pudding - 11/19/2001

8 cups gingerbread 2 cups pumpkin pie filling
3 oz. cream cheese 4 oz. heavy whipping cream
8 tsp. caramel sauce 8 Tbl. whipped cream
Dash of cinnamon

Directions

Cut the gingerbread into cubes 1 1/2" x 1 1/2". Then dry out in a 350 degree oven for 3-4 minutes. Set aside and let cool completely.

Combine pumpkin pie filling, softened cream cheese and heavy whipping cream in a blender. Pour over gingerbread cubes. Fold with a spatula until gingerbread is completely coated.

Place coated gingerbread into 4-8 oz. microwaveable bowls. Microwave each 1 1/2 minutes on high until hot. Add 2 tsp. caramel sauce to each bowl. Top with a generous helping of whipped cream and a dash of cinnamon. Serves 4.

Recipe from Mike Bryan, Elliott's Oyster House

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.