| Pumpkin Bread Pudding
4 cups of cubed day-old Whole wheat bread
1/2 cup of chopped dates or raisins
1/2 cup of chopped pecans, divided
2 cups of milk
1 cup of cooked or canned pumpkin
2 Eggs, separated
2/3 cup of packed brown sugar
1 1/2 teaspoons of ground cinnamon
3/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/8 teaspoon of ground cloves
Light cream or Whipped cream (optional) |
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Combine bread cubes, date and 1/3 cup pecans; place in a greased 2 quart shallow baking dish. In a mixing bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt, and cloves; beat well. In a small mixing bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. Bake, uncovered, at 350ºF. for 1 hour or until a knife inserted near the center comes out clean. Serve warm or chilled with cream if desired. 6-8 servings. TASTE OF HOME. Pam Cobb submitted by marina Posted to MM-Recipes Digest V3 #304 Date: Tue, 5 Nov 1996 23:20:36 -0500 (EST) From: suzy <suzy@gannett.infi.net>
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