Pumpkin Breakfast Bread Puddings

Ingredients

• 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.