As a Pillsbury Bake-Off finalist in 1998, I got to travel to Orlando, Florida. It was one big party with trips to Disney World, Universal and all sorts of restaurants. The contestants got all kinds of swag. There was even a major tornado while we slept right through it! So much excitement. I didn’t win one of the big prizes but just being in the finals was a once-in-a-lifetime experience.
Here is my winning recipe:
Pumpkin Bread Pudding with Ginger Cream
Ingredients
Pudding
3 eggs
1 ¼ cups sugar
1 ½ teaspoons cinnamon
½ to 1 ½ teaspoons nutmeg
¼ cup butter or margarine, melted
1 ½ teaspoons vanilla
1 (8-oz.) container (1 ¾ cups) Progresso™ Plain Bread Crumbs
2 cups milk
1 cup canned pumpkin
½ cup raisins
Ginger Cream
1 cup whipping cream
3 tablespoons sugar
½ teaspoon ginger
Steps
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.
This is a super-simple recipe with big flavor. You can also cook the pudding in small loaf pans and serve it sliced like a quick bread. It’s delicious warm or chilled.
