Ginger Snap "Bread" Pudding

40  Ratings
  • 15 min prep
  • 3 hr total
  • Makes 9 servings, 1 square each.


Ginger Snap "Bread" Pudding Recipe

Ingredients

  • 32 NABISCO Ginger Snaps, coarsely broken
  • 1/4 cup golden raisins
  • 4 eggs
  • 1-3/4 cups fat-free milk
  • 1/2 cup sugar
  • 1 cup thawed COOL WHIP LITE Whipped Topping

Instructions

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

70007

Nutrition Information

Makes 9 servings, 1 square each.

Nutrition per serving:

    • Calories 230 
    • Total fat 6 g
    • Saturated fat 2 g
    • Cholesterol 95 mg
    • Sodium 260 mg
    • Carbohydrate 39 g
    • Dietary fiber 1 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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