| 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”