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Pumpkin Bread Pudding

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Ingredients
  • 4 c cubed day-old whole wheat bread
  • 1/2 c chopped dates or raisins
  • 1/2 c chopped pecans
  • 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)
Instructions

Yield: 8 Servings. 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.

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