Pumpkin Bread Pudding Mug Cake
If you have about 45 minutes to spend in the kitchen, Pumpkin Bread Pudding Mug Cake might be a tremendous gluten free and lacto ovo vegetarian recipe to try. This recipe makes 2 servings with 212 calories, 5g of protein, and 4g of fat each. For 52 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 153 people have made this recipe and would make it again. A mixture of pumpkin puree, cinnamon, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Kirbie Cravings. Overall, this recipe earns a not so tremendous spoonacular score of 31%. If you like this recipe, you might also like recipes such as Pumpkin Quick Bread Mug Cake, Single-Serve HEALTHY Pumpkin Mug Cake with Chocolate Pumpkin Frosting, and Pumpkin Mug Cake.
Servings: 2
Ingredients:
caramel sauce
1/8 tsp cinnamon
1 large egg
4 tbsp milk
2 heaping tbsp pumpkin puree
2-3 tbsp sugar (depending on how sweet you want the bread pudding to be before topping with caramel sauce)
Equipment:
microwave
whisk
bowl
Cooking instruction summary:
1. Lightly grease one microwave safe mug. Line mug with half of the bread cubes. Circle the inside of the cup with bread, then fill the middle. Continue to stack up until you run out, so that it forms a tower of bread inside the mug.2. In a separate mug or small bowl, whisk egg, milk, cinnamon, pumpkin and sugar. Pour half of mixture onto bread tower, making sure custard mixture touches all bread pieces. Microwave for about 1 minute or until custard is fully cooked. Remove from mug and place onto a plate. Use mug again to make second bread pudding. Serve warm with ice cream and caramel sauce.
Step by step:
1. Lightly grease one microwave safe mug. Line mug with half of the bread cubes. Circle the inside of the cup with bread, then fill the middle. Continue to stack up until you run out, so that it forms a tower of bread inside the mug.
2. In a separate mug or small bowl, whisk egg, milk, cinnamon, pumpkin and sugar.
3. Pour half of mixture onto bread tower, making sure custard mixture touches all bread pieces. Microwave for about 1 minute or until custard is fully cooked.
4. Remove from mug and place onto a plate. Use mug again to make second bread pudding.
5. Serve warm with ice cream and caramel sauce.
Nutrition Information:
covered percent of daily need
