Pumpkin Spice Bread Pudding Recipe

Name: Pumpkin Spice Bread Pudding Recipe
Total time: PT45minutes
Yield: 10 servings

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Swap the cream for Ensure^® in this classic bread pudding recipe to reduce the fat and benefit from the added nutrients. Fall comfort food with added nutrition and a twist of spice!
Stephanie Jamain, RD, Dietitian at Abbott Nutrition

INGREDIENTS

1 bottle (235 mL) Vanilla Ensure ^® Regular
250 mL (1 cup) canned or homemade 100% pure pumpkin puree (not pumpkin pie filling)
2 large eggs
125 mL (½ cup) light brown sugar, packed
5 mL (1 tsp) ground cinnamon
2 mL (¼ tsp) ground nutmeg
2 mL (¼ tsp) ground allspice
5 mL (1 tsp) pure vanilla extract
½ loaf (about 300 g/5 cups) challah (egg) bread, diced
125 mL (½ cup) golden raisins
15 mL (1 Tbsp) canola oil, for brushing

Preheat oven to 180°C (350°F). Brush a 28 x 18 x 5 cm (11 X 7 X 2 inch) rectangular baking dish with oil.
In a large bowl, combine pumpkin puree, eggs, brown sugar, and spices. Whisk in Ensure^® and vanilla.
Combine bread and raisins in the baking dish. Pour mixture over bread, mix to cover and let sit 15 minutes to let bread soften.
Bake for 30 minutes or until mixture is set. Let cool slightly before serving.

Serving size: ¾ cup

Tips
Add ¼ cup of Bourbon whiskey to mixture.
Top with vanilla ice cream or sprinkle with confectioners’ (icing) sugar.

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