Pumpkin Bread Pudding with Cinnamon-Sugar Quinoa Topping
Like cereal, but made out of French toast. But better than Cinnamon Toast Crunch. It's like...okay, I'll stop. It's just amazing.
Servings 12 Servings
Preheat oven to 350 degrees F. Slice bread into 1" slices, then cube it into 1" squares.
Arrange bread cubes on a baking sheet and bake for 8 - 10 minutes to dry out.
Meanwhile, blend the cashews, water, honey and cinnamon on high for 2 minutes. Add eggs and vanilla, and blend for another 30 seconds until smooth.
Mix quinoa topping ingredients together in a small bowl, set aside.
Grease a muffin tin with nonstick spray. Add bread cubes until each tin is full. Pour egg-cashew custard 3/4 way up. Top with cinnamon-sugar quinoa topping.
Bake on the center rack for 35 - 40 minutes. Scoop into bowls and enjoy!
Calories: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 111mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Calcium: 22mg | Iron: 1.2mg