Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Ingredients: 4 cups whole wheat bread, day old, cubed; 1/2 cup dates; raisins, chopped; 1/2 cup pecans, chopped and divided; 2 cups milk; 1 cup pumpkin, cooked; canned; 2 eggs, separated; 2/3 cup brown sugar, packed; 1-1/2 tsp. ground cinnamon; 1/4 tsp. salt; 1/8 tsp. ground cloves; Light cream; whipped cream (optional)

14 ingredients

7 steps

Ingredients

4 cups whole wheat bread, day old, cubed
1/2 cup dates
raisins, chopped
1/2 cup pecans, chopped and divided
2 cups milk
1 cup pumpkin, cooked
canned
2 eggs, separated
2/3 cup brown sugar, packed
1-1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground cloves
Light cream
whipped cream (optional)

Directions

1

Combine bread cubes, dates and 1/3 cup of the pecans; place in agreased 2 quart shallow baking dish.
2

In a mixing bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves; beat well.
3

In a small mixing bowl, beat the egg whites until stiff; fold into pumpkin mixture.
4

Pour over bread cubes and toss gently.
5

Sprinkle with remaining nuts.
6

Bake uncovered at 350F for 1 hour until a knife inserted near the center comes out clean.
7

Serve warm or chilled, with cream if desired.