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Yummy Pumpkin And Ginersnap Bread Pudding With Gingersnap Sauce Recipe

Ingredients

How to make it

  • Place bread pieces in large baking pan.
  • In a large mixing bowl, mix pumpkin, eggs, pumpkin spice, and cinnamon together.
  • In a saucepan over medium heat,heat the two cans evaporated milk
  • Stir in sugar and cook 1-2 minutes until sugar dissolves
  • Whisk in 10 of the gingersnaps and remove from heat.
  • Continue whisking until gingersnaps soften then add in the half and half
  • Stir gingersnap mixture into pumpkin mixture
  • Beat in eggs and 1 cup of the coffee cake mix( not the cinnamon pack) save rhe remaining mix for another time or another recipe.
  • Pour mixture over bread, pushing down to cover all bread
  • Crumble remaining gingersnaps and sprinkle over the top
  • Open cinnamon sugar pack from coffee cake mix and sprinkle over the gingersnaps
  • Sprinkle 1 cup of yellow or butter cake mix over top
  • Dot with butter and let sit while you preheat the oven to 400
  • Bake at 400 on center rack until done ( it will be a little wiggly but check using a knife in the center, if the knife comes out clean, its done ( about 35-40 minutes depending on your oven) remove from oven and allow to rest 10 minutes, this will allow it to firm up.
  • Cut into squares or spoon onto serving bowl or plate
  • Serve with favorite sauce or gingersnap sauce ( directions follow )
  • Gingersnap sauce
  • In a saucepan melt butter
  • Stir in sugar and cook until sugar dissolves, 1-2 minutes
  • Stir in heavy cream, reduce heat to low
  • Whisk in cinnamon and gingersnaps and remove from gefrom heat
  • You may need to add a tad bit more cream or a little bourbon if too thick
  • Serve over warm bread pudding and top with a little whipped cream
  • To garnish use a little crumbled gingersnaps on top

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The Cook

dmajor Slidell, LA

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