Serves: 8
Total Calories: 271
1. In large bowl beat together eggs, milk, sugar, vanilla and 1 teaspoon cinnamon.
2. Chop 12 cookies into 1/4-inch pieces. In large bowl toss together cookie pieces and bread cubes.
3. In 2-quart souffle dish coated with nonstick cooking spray place bread mixture. Pour egg mixture evenly over top. Place dish in large shallow pan. Pour boiling water into pan around dish to depth of 1-inch.
4. Bake at 350°F about 50 minutes or until knife inserted near center comes out clean. Cool slightly.
5. Meanwhile, cut 6 cookies into 1/4 inch pieces. In large bowl fold together whipped topping, 1 teaspoon cinnamon and cookie pieces.
6. Serve bread pudding warm topped with Spiced Cream. Store in regfrigerator.
This Ginger Lemon Bread Pudding Souffle recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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