Pumpkin Bread Pudding

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Title: Pumpkin Bread Pudding
Categories: cool whip, desserts, pudding
Yield: 8 servings

4 c cubed day-old
1 whole wheat bread
1/2 c chopped dates
1 or
1 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
1 light cream,
1 or
1 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


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