• 18 Ratings

Bake individually-portioned pumpkin bread puddings so everyone can enjoy plenty of the crunchy edge bites.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
bake:
25 mins at 375°
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

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Instructions Checklist
  • 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°F in centers). Cool slightly. Serve warm topped with butter and 2 tablespoons syrup.

Nutrition Facts

149 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 39mg; sodium 182mg; potassium 150mg; carbohydrates 21g; fiber 3g; sugar 11g; protein 6g; trans fatty acid 0g; vitamin a 3256IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 81mg; iron 1mg.
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Reviews

18 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
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