Title: Pumpkin Bread Pudding 2
Categories: Pudding, Dessert
Yield: 8 Servings

4 c Cubed day-old
Whole wheat bread
1/2 c Chopped dates
Or
Raisins
1/2 c Chopped pecans, divided
2 c Milk
1 c Cooked or canned pumpkin
2 Eggs, separated
2/3 c Packed brown sugar
1 1/2 ts Ground cinnamon
3/4 ts Ground nutmeg
1/4 ts Salt
1/8 ts Ground cloves
Light cream,
Or
Whipped cream (optional)

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. 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