Ginger Snap "Bread" Pudding
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Ginger Snap "Bread" Pudding

Softened ginger snaps replace bread in this spiced twist on a classic bread pudding. Delicious served with a dollop of whipped topping!

Prep time:

0 min

Total time:

0 h

Servings:

Makes 9 servings, 1 square each.

Ingredient list

  • 32 NABISCO Ginger Snaps, coarsely broken
  • ¼ cup golden raisins
  • 4 eggs
  • 1¾ cups fat-free milk
  • ½ cup sugar
  • 1 cup thawed frozen lite whipped topping

Directions

1
Place gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.
2
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.
3
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.

Recipe Tips

  • Make AheadDessert can be refrigerated up to 24 hours before baking.
  • SubstituteSubstitute frozen vanilla nonfat yogurt for the whipped topping.

Nutrition facts

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