| Pumpkin Bread Pudding Recipe |
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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 |
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| Instructions |
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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