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----- Now You're Cooking! v4.20 [Meal-Master Export Format] Title: Pumpkin Bread Pudding Categories: cool whip, desserts, pudding Yield: 8 servings 4 c cubed day-old 1 whole wheat bread 1/2 c chopped dates 1 or 1 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 1 light cream, 1 or 1 whipped cream (optional) 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 ----- Plain Text Version of This Recipe for Printing or Saving | |
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