Pumpkin Bread Pudding

4 cups whole wheat bread, day old, cubed
1/2 cup dates or raisins, chopped
1/2 cup pecans, chopped and divided
2 cups milk
1 cup pumpkin, cooked or canned
2 eggs, separated
2/3 cup brown sugar, packed
1-1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground cloves
Light cream or whipped cream (optional)

Directions:

Combine bread cubes, dates and 1/3 cup of the pecans; place in agreased 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 the egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. Bake uncovered at 350°F for 1 hour until a knife inserted near the center comes out clean. Serve warm or chilled, with cream if desired.

User Reviews:

I've been looking for something to do with all these pumpkins that my 17yr old son took home. I'm happy to try your recipe for Pumpkin Bread Pudding and hope and pray that everyone enjoys it too.

Happy Thanksgiving to you and your family

Submitted by Katie Hoelzel on November 01, 2000

Add your review of this recipe.