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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
- Dashground cloves
- 6 sliceshigh-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,
- cal. (kcal) 149,
- Fat, total (g) 6,
- chol. (mg) 39,
- sat. fat (g) 1,
- carb. (g) 21,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 11,
- pro. (g) 6,
- vit. A (IU) 3256,
- vit. 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 (mg) 81,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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