Ginger Snap 'Bread' Pudding
3 Hr(s)
15 Min(s) Prep
2 Hr(s) 45 Min(s) Cook
Healthy Living
Prepare this pudding in a (ginger)snap! There's no bread in this easy Ginger Snap 'Bread' Pudding — just gingersnaps and raisins in a sweet, eggy embrace.
What You Need
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9 servings
Original recipe yields 9 servings
32 gingersnaps, coarsely broken
1/4 cup golden raisins
4 eggs
1-3/4 cups fat-free milk
1/2 cup sugar
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Let's Make It
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.
Kitchen Tips
Tip 1
Make Ahead
Dessert can be refrigerated up to 24 hours before baking.
Tip 2
Substitute
Substitute frozen vanilla nonfat yogurt for the whipped topping.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 230mg
10%
Total Carbohydrates 40g
15%
Dietary Fiber 0g
0%
Sugars 28g
56%
Protein 5g
10%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 9 servings, 1 square each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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