Mini Pumpkin Bread Puddings

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 58.6
  • Total Fat: 0.6 g
  • Cholesterol: 9.1 mg
  • Sodium: 69.1 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.7 g

View full nutritional breakdown of Mini Pumpkin Bread Puddings calories by ingredient
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A low calorie treat for a brunch, or top with whipped cream for dessert! A low calorie treat for a brunch, or top with whipped cream for dessert!
Number of Servings: 24


    3 french bread rolls
    1 regular can pumpkin (about 2 cups)
    1 cup nonfat milk
    1 large egg
    .5 cup sugar
    1 tbsp cinnamon, ground
    1 tsp nutmeg, ground
    .5 tsp ginger, ground
    (you can use 1.5 tbsp of pumpkin pie spice instead if you like


Preheat oven to 400˚. Cut bread rolls into one inch pieces and scatter evenly into 24 muffin cups (grease a tin, don't try to use paper cups, they'll stick!). There should be about 3-4 cubes in each cup.
In a medium bowl mix pumpkin, milk, egg, sugar, and spices until smooth and spices are well distributed. Using a small cup (.25 cup measure works great) ladle the pumpkin mixture over each muffin cup, taking care to cover most of the bread.
Bake in 400˚ oven for 30 minutes, or until pumpkin mixture has set up!
Allow to cool at least 10 minutes before serving.
Makes 24 servings.

Authors note:
I tried this recipe with whole wheat bread to "health it up" and it just wasn't the same. The rich, buttery taste of a soft french roll tastes much better. Live a little!

Number of Servings: 24

Recipe submitted by SparkPeople user V-RON_CAN.

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