Pecan, Date & Pumpkin Bread Pudding
Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, vanilla, pumpkin pie spice and salt until combined. Add pumpkin and dates and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.Advertisement
Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.
Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.
Bake for 30 minutes. Uncover, sprinkle with pecans and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.
1 starch, 1 other carbohydrate, 1/2 medium-fat meat, 1 fat