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Ginger Snap "Bread" Pudding

Ginger Snap "Bread" Pudding

Prep time15 min
Total time3hr 0min
ServingsMakes 9 servings, 1 square each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 6g 
   Saturated fat 2g 
Cholesterol 95mg 
Sodium 260mg 
Carbohydrate 39g 
   Dietary fiber 1g 
   Total sugars 25g 
Protein 6g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron10 %DV

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