Pumpkin Breakfast Bread Puddings



Pumpkin Breakfast Bread Puddings
Makes: 6 servings
Prep: 20 mins Bake: 375°F 25 mins
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Pumpkin Breakfast Bread Puddings
Ingredients
  • Nonstick cooking spray
  • 2
    egg whites
  • 1
    egg
  • 1/2
    cup canned pumpkin
  • 1/2
    cup fat-free milk
  • 2
    tablespoons maple syrup
  • 1/2
    teaspoon ground cinnamon
  • 1/8
    teaspoon salt
  • 1/8
    teaspoon ground nutmeg
  • Dash ground cloves
  • 6
    slices high-fiber whole wheat bread, cut into 1-inch pieces (6 cups)
  • 1/4
    cup chopped pecans, toasted
  • 2
    teaspoons butter
  • 2
    tablespoons maple syrup
Directions

1. Preheat oven to 375 degrees F. Lightly coat six 6-ounce ramekins or custard cups with cooking spray; set aside. In a large bowl whisk together egg whites, whole egg, pumpkin, milk, 2 tablespoons syrup, the cinnamon, salt, nutmeg, and cloves. Stir in bread pieces and pecans.

2. Divide mixture among prepared custard cups. Arrange custard cups in a shallow baking pan. Bake about 25 minutes or until lightly browned on top and heated through (160 degrees F in centers). Cool slightly. Serve warm topped with butter and 2 tablespoons syrup.

Nutrition Facts (Pumpkin Breakfast Bread Puddings)
  • Servings Per Recipe 6,
  • Calories 149,
  • Protein (gm) 6,
  • Carbohydrate (gm) 21,
  • Fat, total (gm) 6,
  • Cholesterol (mg) 39,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 3,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 3,
  • Sugar, total (gm) 11,
  • Vitamin A (IU) 3256,
  • Vitamin C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 8,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 182,
  • Potassium (mg) 150,
  • Calcium (DV %) 81,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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