Ingredients:
nonstick cooking spray
2 egg whites
1 egg
1/2 cup canned pumpkin
1/2 cup nonfat milk
2 tbsp maply syrup
1/2 tsp ground cinnamon
1/8 tsp. salt
1/8 tsp. ground nutmeg
Dash of ground cloves
6 slices high-fiber, whole-wheat bread, cut into 1-inch pieces.
1/4 cup chopped pecans
2 tsp. butter
Another 2 tbsp. maple syrup
Directions:
Preheat oven to 375 degrees. Lightly coat 6-ounce custard cups with cooking spray, and set aside. In a large bowl whisk together egg whites, whole egg, pumpkin, milk, maple syrup, cinnamon, salt, nutmeg and cloves. Stir in bread pieces and pecans. Divide mixture among prepared custard cups. Arrange custard cups in a shallow baking pan. Bake about 25 minutes or until slightly browned on top and heated through (160 degrees F in centers). Cool slightly. Serve warm topped with butter and 2 tbsp maple syrup.
