Ingredients
- 4 cups cubed day-old white or wheat bread
- 1/2 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, 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.
Makes 6-8 servings.
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Submitted 6/13/05.
Source: TASTE OF HOME
Submitted By: Gina S
gms39@yahoo.com
Pumpkin Bread Pudding