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Preheat the oven to 350°F. Toss together the bread cubes, chopped dates and ⅓ cup of the pecans, then place in a greased 2-quart shallow baking dish.
In a bowl, combine the milk, pumpkin puree, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat the egg whites until stiff, then fold into the pumpkin mixture. Pour over the bread cubes and toss so that all pieces are covered. Top with the remaining nuts and brown sugar.
Bake the pudding mixture, uncovered, until a knife inserted into the center comes out clean, one hour. Serve warm or chilled, with your topping of choice. Editor’s Tip: To check doneness, you can also press down gently on the center of the pudding. If any custard mixture seeps through the crust, it needs more time in the oven.