Pumpkin Spice Bread Pudding Recipe

  • 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

How to make

  • 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.

Nutrition facts

Serving size: ¾ cup
  • Calories
  • 200
  • Fat
  • 4 g
  • Sodium
  • 190 mg
  • Carbohydrate
  • 38 g
  • Dietary fibre
  • 2 g
  • Protein
  • 6 g

  • Tips

  • Add ¼ cup of Bourbon whiskey to mixture.

    Top with vanilla ice cream or sprinkle with confectioners’ (icing) sugar.

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