Pumpkin Blueberry Bread Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Almond Milk - Silk Original, 2 cup Egg, fresh, whole, raw, 4 large *Splenda, 4 tsp Cinnamon, ground, 1 tsp *Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 2 serving *Almond Meal, 4 tbsp *English muffin Ezekiel sprouted grain, 4 serving *1/2 C fresh blueberries, 1 serving *Pumpkin, fresh, roasted, peeled, chopped to bite-size pieces (400 grams)
In a blender:
2 c. almond silk milk, 4 eggs, 4 t. splenda, 1 t. cinnamon, 4 T. almond meal, 4 T. ground flaxseed
Mix: 400 g. roasted pumpkin (skin removed), cut to bitesized, 1/2 c. blueberries (more if you have them), 2 sprouted grain English Muffins cut to bite-size pieces. Sprinkle with splenda cinnamon sugar.
Dump into a greased casserole dish.
Pour egg/milk mixture over all. Mix gently.
Bake at 350 for 45 - 60 minutes. Divide into 4 breakfast main dish servings. Alternative: Divide into 16 pieces (78 calories each) for a smaller side or dessert after a big meal.
Serving Size: 1/4 of the casserole for a main dish. 1/8 and half the calories for a side or dessert.
2 c. almond silk milk, 4 eggs, 4 t. splenda, 1 t. cinnamon, 4 T. almond meal, 4 T. ground flaxseed
Mix: 400 g. roasted pumpkin (skin removed), cut to bitesized, 1/2 c. blueberries (more if you have them), 2 sprouted grain English Muffins cut to bite-size pieces. Sprinkle with splenda cinnamon sugar.
Dump into a greased casserole dish.
Pour egg/milk mixture over all. Mix gently.
Bake at 350 for 45 - 60 minutes. Divide into 4 breakfast main dish servings. Alternative: Divide into 16 pieces (78 calories each) for a smaller side or dessert after a big meal.
Serving Size: 1/4 of the casserole for a main dish. 1/8 and half the calories for a side or dessert.
Nutritional Info Amount Per Serving
- Calories: 313.0
- Total Fat: 12.6 g
- Cholesterol: 186.0 mg
- Sodium: 152.2 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 10.2 g
- Protein: 15.7 g
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