Pumpkin Breakfast Bread Pudding

By mrshermes2002

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

Details

Adapted from bhg.com

Preparation

Step 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.

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.