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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly coat six 6-ounce ramekins or custard cups with cooking spray; set aside. In a large bowl, whisk together egg whites, whole egg, pumpkin, milk, 2 tablespoons syrup, cinnamon, salt, nutmeg and cloves. Stir in bread pieces and pecans.
Divide mixture among prepared ramekins and arrangein a shallow baking pan. Bake about 25 minutes or until lightly browned on top and heated through (160°F in centers). Cool slightly. Serve warm, topped with butter and the remaining 2 tablespoons syrup.