Pumpkin Bread Pudding Cups
These single serveing, portion controlled sweet treats are low in sugar and filled with fiber and protein for breakfast, snack or dessert.
Ingredients
- 10 slices “light” whole wheat bread cubed (40-45 calories each)
- 1/4 cup reduced sugar dried cranberries packed
- 1 cup canned pumpkin not pie filling
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground all spice
- 1/8 teaspoon ground nutmeg
- 2 eggs
- 1/4 cup egg whites
- 1 1/2 cups unsweetened vanilla almond milk
- 1/3 cup granulated stevia, monk fruit, erythritol or allulose cup for cup measure
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon salt
- sugar free maple syrup for garnish - I use the kind made with stevia
Instructions
- Spray muffin tins with nonstick spray (I used coconut oil spray but any will suffice).
- Place the bread cubes into a bowl and sprinkle in dried cranberries and set aside.
- In a separate bowl, add pumpkin and spices, mix well to avoid clumping of spices.
- Add remaining ingredients and whisk until well combined.
- Pour liquid mixture over bread, making sure to evenly distribute throughout the bowl.
- Let bread soak for 1/2 hour, then preheat oven to 350F while placing mixture into 12 muffin tins, approximately 1/3 cup each.
- Bake for 40 minutes or until completely set and nicely browned.
- Let cool until bread pudding is warm but not hot. Remove from tins.
- Optional: Top each with 1/2 teaspoon pure or sugar free maple syrup before serving.
Notes
Make sure to store leftovers in the refrigerator or freezer.
Nutrition
Serving: 1gCalories: 70kcalFat: 1.5g
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