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Pumpkin Bread Pudding
Ingredients:
4 c. cubed day-old 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. brown sugar
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. cloves
4 c. cubed day-old 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. brown sugar
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. cloves
Directions:
Combine bread cubes, dates or raisins and 1/3 c.pecans; place in a greased 2 quart shallow baking dish. In a mixing bowl, combine milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves; beat well.In a small 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.
Makes 6-8 Servings
Combine bread cubes, dates or raisins and 1/3 c.pecans; place in a greased 2 quart shallow baking dish. In a mixing bowl, combine milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves; beat well.In a small 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.
Makes 6-8 Servings
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