- make this recipe
- user reviews (0)
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
Top Brands
