Breakfast

Pumpkin Blueberry Bread Pudding is for Breakfast.

Pumpkin Blueberry Bread Pudding takes 20 minutes to prepare.

Pumpkin Blueberry Bread Pudding takes 60 minutes to cook.

Pumpkin Blueberry Bread Pudding makes 4 servings.

The ingredients for Pumpkin Blueberry Bread Pudding are:

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)

Here is how you make Pumpkin Blueberry Bread Pudding:

In a blender:2 c. almond silk milk, 4 eggs, 4 t. splenda, 1 t. cinnamon, 4 T. almond meal, 4 T. ground flaxseedMix: 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.

The nutritional information for Pumpkin Blueberry Bread Pudding is:

• Servings Per Recipe: 4
• 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