Pumpkin Breakfast Bread Puddings

Whole-wheat bread, nonfat milk and just a touch of maple syrup makes these pumpkin bread puddings a healthy choice for breakfast or brunch.

Prep/Cook Time: 45 Minutes, Servings: 6

Ingredients

• 2 egg whites
• 1 egg
• ½ cup canned pumpkin
• ½ cup nonfat milk
• 4 tablespoons maple syrup, divided
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ⅛ teaspoon ground nutmeg
• Dash ground cloves
• 6 slices high-fiber whole-wheat bread, cut into 1-inch pieces (6 cups)
• ¼ cup chopped pecans, toasted
• 2 teaspoons butter

Directions

1. 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, cinnamon, salt, nutmeg and cloves. Stir in bread pieces and pecans.
2. Divide mixture among prepared ramekins and arrange.

Nutritional Information

Per Serving: 149 calories; 6 g fat (1 g sat, 3 g mono); 39 mg cholesterol; 21 g carbohydrate; 11 g total sugars; 6 g protein; 3 g fiber; 182 mg sodium; 150 mg potassium

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