----- 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
 
 
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