Pumpkin Breakfast Bread Puddings

Pumpkin Breakfast Bread Puddings Enlarge Image
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16 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
20 mins
Bake:
25 mins 375°F
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Pumpkin Breakfast Bread Puddings

Ingredients
 
Nonstick cooking spray
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)
    Per serving:
  • 149 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 39 mg chol.,
  • 182 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 11 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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