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

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes