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Pumpkin Bread Pudding Recipe | |
Dessert | |
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Ingredients:
4 cups cubed day-old white or wheat bread1/2 cup chopped dates or raisins 1/2 cup chopped pecans - divided 2 cups milk 1 cup cooked or canned pumpkin 2 eggs - separated 2/3 cup packed brown sugar 1 1/2 tsp. ground cinnamon 3/4 tsp. ground nutmeg 1/4 tsp. salt 1/8 tsp. ground cloves light cream, or whipped cream (optional)
Directions:
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, eggyolks, 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. Makes 6-8 servings. | |