Pumpkln bread puddlng
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Day-old whole wheat bread -- |
| Cubed | ||
| ½ | cup | Dates -- chopped |
| Or raisins | ||
| ½ | cup | Pecans -- chopped divided |
| 2 | cups | Mllk |
| 1 | cup | Cooked -- or canned |
| 2 | eaches | 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, dates and ⅓ cup pecans; place in a greased 2-qt. 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 in to pumpkin mixture. pour over bread cubes and toss gently.
Sprinkle with remaining nuts. Bake, uncovered, at 350 deg. for 1 hour or until a knife inserted near the center comes out clean. Serve warm or chilled with cream if desired. Yield: 6- 8 servings Recipe By : Taste of Home