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LOCATION: Recipes >> Desserts Pudding >> Pumpkin Bread Pudding

Print this Recipe    Pumpkin Bread Pudding

Yield: 8 Servings

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)

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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