Breakfast

Mini Pumpkin Bread Puddings is for Breakfast, Dessert.

Mini Pumpkin Bread Puddings takes 10 minutes to prepare.

Mini Pumpkin Bread Puddings takes 30 minutes to cook.

Mini Pumpkin Bread Puddings makes 24 servings.

The ingredients for Mini Pumpkin Bread Puddings are:

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

Here is how you make Mini Pumpkin Bread Puddings:

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: 24Recipe submitted by SparkPeople user V-RON_CAN.

The nutritional information for Mini Pumpkin Bread Puddings is:

• 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

The dietary needs meet for Mini Pumpkin Bread Puddings is Low Fat