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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Old-fashioned but never out of style, this comforting dessert comes from Lois Fetting of Nelson, Wisconsin. She recalls, I got this favorite pumpkin recipe from an elderly aunt. Ingredients:
4 cups cubed day-old whole wheat bread |
1/2 cup chopped dates or raisins |
1/2 cup chopped pecans, divided |
2 cups milk |
1 cup canned pumpkin |
2 eggs, separated |
2/3 cup packed brown sugar |
1-1/2 teaspoons ground cinnamon |
3/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
half-and-half cream or whipped cream, optional |
Directions:
1. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish.
2. In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts.
3. 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. Yield: 6-8 servings.
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