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Pumpkin Breakfast Bread Puddings

Makes: 6 servings
Prep 20 mins Bake 375°F 25 mins
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,
  • 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 (g) 8,
  • Cobalamin (Vit. B12) (g) 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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