| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pudding, Dessert | 8 | Servings | |
INGREDIENTS
| 4 | c | Cubed day-old |
| Whole 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 | 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) |
INSTRUCTIONS
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. TASTE OF HOME. Pam Cobb submitted by marina Posted to MM-Recipes Digest V3 #304 Date: Tue, 5 Nov 1996 23:20:36 -0500 (EST) From: suzy <suzy@gannett.infi.net>
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”