Gingersnap Crusted Pumpkin Bread Pudding

Gingersnap Crusted Pumpkin Bread Pudding is a delicious and easy-to-make dessert that is perfect for fall. This dish is a combination of pumpkin, bread, and gingersnap cookies, which creates a unique and flavorful taste. The keyword for this recipe is 'Gingersnap Crusted Pumpkin Bread Pudding', which is a mouthful, but it accurately describes the dish.

To make this dish, you will need the following ingredients:

- 1 loaf of bread, cut into cubes
- 1 can of pumpkin puree
- 1 cup of heavy cream
- 1 cup of milk
- 3 eggs
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1/2 teaspoon of salt
- 1 cup of crushed gingersnap cookies
- 1/4 cup of melted butter

This recipe serves 8 people.
To start, preheat your oven to 350 degrees Fahrenheit. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt. Add the bread cubes to the bowl and stir until the bread is coated in the pumpkin mixture.
In a separate bowl, mix together the crushed gingersnap cookies and melted butter. Spread the gingersnap mixture evenly over the top of the bread mixture.
Bake the bread pudding in the oven for 45-50 minutes, or until the top is golden brown and the pudding is set. Let the pudding cool for a few minutes before serving.
The Gingersnap Crusted Pumpkin Bread Pudding is a perfect combination of sweet and spicy flavors. The gingersnap crust adds a crunchy texture to the soft and creamy bread pudding. The pumpkin puree gives the dish a rich and earthy flavor, while the spices add warmth and depth. This dish is perfect for a cozy fall evening or a holiday gathering.
Type of dish: Dessert
Main ingredients: Bread, Pumpkin, Gingersnap cookies