Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Pumpkin Breakfast Bread




Source of Recipe


Julie


List of Ingredients




nonstick cooking spray

2 egg whites

1 egg

1/2 cup canned pumpkin

1/2 cup nonfat milk

2 tbsp maply syrup

1/2 tsp ground cinnamon

1/8 tsp. salt

1/8 tsp. ground nutmeg

Dash of ground cloves

6 slices high-fiber, whole-wheat bread, cut into 1-inch
pieces.

1/4 cup chopped pecans

2 tsp. butter

Another 2 tbsp. maple syrup



Recipe



Preheat oven to 375 degrees. Lightly coat 6-ounce custard cups with cooking spray, and set aside. In a large bowl whisk together egg whites, whole egg, pumpkin, milk, maple syrup, 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 slightly browned on top and heated through (160 degrees F in centers). Cool slightly. Serve warm topped with butter and 2 tbsp maple syrup.