Wednesday, December 28, 2011

Pumpkin Breakfast Bread Pudding

This recipe was awesome! It was easy to make ( although it took about 30 minutes), tasted great and was healthy. The bonus…it is only 4 points +. I found this recipe in a magazine from Better Homes and Gardens.

serves 6 ( 4 points +)

  • 2 egg whites
  • 1 egg
  • ½ c. canned pumpkin
  • ½ c. skim milk
  • 4 T. sugar free Log Cabin syrup, divided
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. salt
  • dash of ground cloves
  • 6 slices high-fiber whole wheat bread, cut into 1 inch pieces ( about 6 cups)
  • ¼ c. chopped pecans
  • 2 tsp. light tub butter (such as Country Crock light)

Preheat oven to 375 and spray 6 ramekins with nonstick spray. Set ramekins in a 13 x 9" baking dish.

In a large bowl, whisk together egg whites, egg, pumpkin, milk, 2 T. syrup, cinnamon, salt, nutmeg and cloves. Stir in bread and pecans. Divide evenly among ramekins. Bake for 25 minutes.
Remove from oven and top with butter and remaining syrup.

1 comment:

  1. it was totally delicious!! i also put 1 portion of fat free philadelphia cheese on top of it so it was 5 points + for my portion.

    i like pecans in it cause, it gives it a crunchy taste!!

    SO YUMMY!;)


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