Gingersnap Bread Pudding

Ingredients

• 32 nabisco gingersnaps, coarsley broken
• 1/4 cup golden raisin (optional)
• 4 eggs, beaten
• 1 3/4 cups skim milk
• 1/2 cup sugar
• whipped topping (to garnish)

Directions

1. 1

   Place cookies in a lightly greased 9" square baking pan.

2. 2

   Sprinkle with raisins if desired.

3. 3

   Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together.

4. 4

   Cover with foil and refrigerate at least 2 hours, or up to 24 hours.

5. 5

   Preheat oven to 325°F

6. 6

   Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking.

7. 7

   Garnish with whipped cream if desired.