Pumpkin Bread Pudding | Pumpkin Bread Pudding Recipes | Pumpkin Bread Pudding Recipe

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Pumpkin Bread Pudding | Pumpkin Bread Pudding Recipes | Pumpkin Bread Pudding Recipe

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Pumpkin Bread Pudding
2 slightly beaten egg yolks

1 can canned pumpkin

1/2 c. packed brown sugar

2 tbsp. brandy, optional

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 c. milk

4 c. whole-wheat bread cubes (5 1/2 slices bread)

1/2 c. chopped pecans

1/2 c. snipped pitted dates, optional

2 egg whites

Light cream

In a large bowl combine egg yolks, pumpkin, brown sugar, brandy and spices. Stir in milk. Fold in bread cubes, pecans and dates. In a smaller mixer bowl beat egg whites until stiff peaks form (tips stand straight). Fold egg whites into bread mixture. Turn into a 10 x 6 x 2 inch baking dish. Bake at 325 degrees for 45-50 minutes or until a knife inserted near center comes out clean. Serve warm with light cream.

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