Pumpkin Breakfast Bread Puddings

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4.0 by 17 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 25 mins 375°F

Pumpkin Breakfast Bread Puddings

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.
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Nutrition Facts (Pumpkin Breakfast Bread Puddings)

  • Per serving:
  • 149 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 39 mg chol. ,
  • 182 mg sodium ,
  • 21 g carb. ,
  • 3 g fiber ,
  • 11 g sugar ,
  • 6 g pro.
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