Pumpkin Bread Pudding

4 cups cubed day-old bread

1/2 cup chopped dates or raisins

1/3 cup plus 2-1/2 tablespoons chopped pecans, divided

2 cups whole milk

1 cup canned pumpkin

2 large 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

Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish.

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.

Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve warm or chilled with cream if desired.