Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 4 cups cubed day-old whole wheat bread; 1/2 cup chopped dates or raisins; 1/3 cup plus 2-1/2 tablespoons chopped pecans, divided; 2 cups whole milk; 1 cup canned pumpkin; 2 large eggs, separated; 2/3 cup packed brown sugar; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/8 teaspoon ground cloves; Half-and-half cream or whipped cream, optional

TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD: 8 servings.

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. —Lois Fetting, Nelson, Wisconsin

Ingredients

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Directions

1. Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish.
2. In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts.
3. Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts

1 serving: 261 calories, 10g fat (2g saturated fat), 61mg cholesterol, 226mg sodium, 41g carbohydrate (30g sugars, 3g fiber), 7g protein.

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