Tuesday, October 10, 2017


Pumpkin Breakfast Bread Puddings


  • Nonstick cooking spray
  • 2egg whites
  • 1egg
  • 1/2cup canned pumpkin
  • 1/2cup fat-free milk
  • 2tablespoons maple syrup
  • 1/2teaspoon ground cinnamon
  • 1/8teaspoon salt
  • 1/8teaspoon ground nutmeg
  • Dash ground cloves
  • 6slices high-fiber whole wheat bread, cut into 1-inch pieces (6 cups)
  • 1/4cup chopped pecans, toasted
  • 2teaspoons butter
  • 2tablespoons 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.

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