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Bread cubes are soaked in a rich custard made from milk, maple syrup, pumpkin puree, eggs, vanilla, and cinnamon. The bread is then baked until deliciously puffy and fragrant, and at the last few minutes, a topping of brown sugar and cinnamon melts into a delightful sauce. Perfect for a fall brunch!
Makes 2 servings
New quantity:
Total time: 35 minutes
Prep: 10 minutes
Bake: 25 minutes
Ingredients
Butter-flavored cooking spray
1 large egg, lightly beaten
2 tablespoons reduced-fat milk
1 tablespoon pure maple syrup
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/4 cup (2oz) canned pure pumpkin puree
2 slices whole-wheat bread, dry, cubed
Topping:
1 tablespoon (packed) brown sugar
1/8 teaspoon ground cinnamon
Directions
1. Preheat oven to 350 degrees F. Lightly spray two 3/4-cup ramekins with butter-flavored spray and place them in a rimmed baking sheet. Bring a quart of water to a boil.
2. In a medium bowl, whisk together egg, milk, maple syrup, vanilla extract, cinnamon and pumpkin puree, until smooth.
3. Distribute the bread cubes evenly between the two ramekins. Pour pumpkin mixture on top, pressing on bread to ensure pumpkin mixture completely covers it. Cover ramekins with foil.
4. Pour the still-hot water that you have previously boiled into the baking dish, so that it comes halfway up the sides of the ramekins. This hot water bath helps achieve a moist, tender bread pudding.
5. Bake the bread pudding, covered, 15 minutes. Uncover, sprinkle with the cinnamon brown sugar, lightly spray with butter-flavored spray and bake, uncovered, 10 more minutes, or until a toothpick inserted in center comes out clean.
Nutrition per serving
Calories 196.2
Total Fat 6.2 g
Saturated Fat 1.2 g
Cholesterol 93.7 mg
Sodium 181.6 mg
Total Carbohydrate 32.4 g
Dietary Fiber 2.9 g
Sugars 18.9 g
Protein 6.9 g
Weight Watchers Points Plus: 5 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
