Pumpkin Bread Pudding

• 4 cups whole wheat bread, day old, cubed
• 1/2 cup dates
• raisins, chopped
• 1/2 cup pecans, chopped and divided
• 2 cups milk
• 1 cup pumpkin, cooked
• canned
• 2 eggs, separated
• 2/3 cup brown sugar, packed
• 1-1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground cloves
• Light cream
• whipped cream (optional)

1. Combine bread cubes, dates and 1/3 cup of the pecans; place in agreased 2 quart shallow baking dish.
2. In a mixing bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves; beat well.
3. In a small mixing bowl, beat the egg whites until stiff; fold into pumpkin mixture.
4. Pour over bread cubes and toss gently.
5. Sprinkle with remaining nuts.
6. Bake uncovered at 350F for 1 hour until a knife inserted near the center comes out clean.
7. Serve warm or chilled, with cream if desired.

whole wheat bread, dates, raisins, pecans, milk, pumpkin, eggs, brown sugar, ground cinnamon, salt, ground cloves, light cream, whipped cream

Taken from www.foodgeeks.com/recipes/3355 (may not work)