Pumpkin bread pudding 2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cubed day-old |
| Whole wheat bread | ||
| ½ | cup | Chopped dates |
| Or | ||
| Raisins | ||
| ½ | cup | Chopped pecans, divided |
| 2 | cups | Milk |
| 1 | cup | Cooked or canned pumpkin |
| 2 | Eggs, separated | |
| ⅔ | cup | Packed brown sugar |
| 1½ | teaspoon | Ground cinnamon |
| ¾ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground cloves |
| Light cream, | ||
| Or | ||
| Whipped cream (optional) | ||
Directions
Combine bread cubes, date and ⅓ 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 350 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@...>