Pumpkin bread pudding 2

Yield: 8 Servings

Measure Ingredient
4 cups Cubed day-old
Whole wheat bread
½ cup Chopped dates
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,
Whipped cream (optional)

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@...>

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