Pumpkin Bread Pudding

By: Mary Anne Stocum


Ingredients:

2 slightly beaten Egg Yolks
1 can Canned Pumpkin
1/2 cup packed Brown Sugar
2 tbsp brandy, optional
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
2 cup Milk
4 cups Whole Wheat Bread Cubes (5 1/2 slices of bread)
or
Cinnamon Raisin Bagels
1/2 cup chopped Pecans, if desired
1/2 cup snipped pitted dates or Raisins, optional
2 Egg Whites
Light Cream or French Vanilla Ice Cream


Preparations:

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.

** Grease Baking Dish**

.......and serve it with love!!