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About This Recipe

Chef: Ashton Williams
Location: Rockwall HS Spring 2017

Ingredients

  • 1/4 cup canned pumpkin puree
  • 3 Tbsp. egg whites
  • 2 Tbsp. cashew milk, unsweetened
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 cup blueberries, fresh
  • 1 1/2 slices 45-calorie multi-grain bread
  • 2 Tbsp. sugar-free pancake syrup

Directions

  1. Open canned pumpkin with a can opener and measure out 1/4 cup and place into mixing bowl
  2. Add egg whites, cashew milk, cinnamon, and 1 Tablespoon of syrup into mixing bowl with pumpkin. Using the fork, mix ingredients together until well blended
  3. Add blueberries and gently stir them into the pumpkin batter
  4. Tear bread into small pieces, and divide into 3 equal piles
  5. Place one layer of bread pieces in bottom of microwave-safe bowl, add about 1/4 cup of batter on top
  6. Repeat step 5 two more times to make 3 layers of bread and batter, with any remaining batter on the very top
  7. Place bread pudding in microwave for 1 minute and 30 seconds
  8. Using oven mitts, remove bowl from microwave
  9. Drizzle 1 Tablespoon of syrup on top and enjoy!

Serves 1

Nutrition Facts

Nutrition Facts

Serving Size: 1 serving (133g)

Amount Per Serving

  • Calories 140
  • Total Fat 1.5g, 2% DV
    • Saturated Fat 0g, 0% DV
    • Trans Fat 0g
  • Cholesterol 0mg, 0% DV
  • Sodium 140mg, 6% DV
  • Total Carbohydrate 12g, 4% DV
    • Dietary Fiber 3g, 11% DV
    • Total Sugars 6g
  • Protein 5g
  • Vitamin D 0mcg 0%
  • Calcium 110mg 8%
  • Iron 2mg 8%
  • Potassium 35mg 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.