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Dotdash Meredith
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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
- 1/2 cup canned pumpkin
- 1/2 cup nonfat milk
- 4 tablespoons maple syrup, divided
- 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
Directions
- 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.
- Divide mixture among prepared ramekins and arrange.
© Dotdash Meredith. All rights reserved. Used with permission.