Ginger Snap "Bread" Pudding
Prep time15 min
Total time3hr 0min
ServingsMakes 9 servings, 1 square each.
Ingredients
- 32 NABISCO Ginger Snaps, coarsely broken
- ¼ cup golden raisins
- 4 eggs
- 1¾ cups fat-free milk
- ½ cup sugar
- 1 cup thawed frozen lite whipped topping
Preparation
- 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 Ahead
Dessert can be refrigerated up to 24 hours before baking. - Substitute
Substitute frozen vanilla nonfat yogurt for the whipped topping.
70007
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 230 |
| % Daily Value* | |
| Total fat 6g | |
| Saturated fat 2g | |
| Cholesterol 95mg | |
| Sodium 260mg | |
| Carbohydrate 39g | |
| Dietary fiber 1g | |
| Total sugars 25g | |
| Protein 6g | |
| Vitamin A | 4 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 10 %DV |
