Bread Pudding Recipe

  • chrono
    • PREP : 45 min + 5 min
    • COOK : 1h + 5 min
  • serving
  • Nutrisionist_Janna
  • A casserole dessert that should please all your guests. For a fruity twist, replace Vanilla with Mixed Berry Glucerna® .

    Janna Boloten, RD, Dietitian at Abbott Nutrition

Janna Boloten, RD, Dietitian at Abbott Nutrition


  • 3 bottles (3 x 237 mL) Vanilla Glucerna®
  • 5 slices whole-wheat bread, cut into 2-cm cubes
  • 375 mL (1 ½ cups) bran flake cereal
  • 3 eggs


  • 500 mL (2 cups) fresh or frozen soft fruit
  • 30 mL (2 tbsp) lemon juice
  • 2.5 mL (½ tsp) cinnamon
  • 2.5 mL (½ tsp) vanilla extract
  • 30 mL (2 tbsp) water


  1. Place a rack in the middle of the oven and preheat to 175°C (350°F).
  2. Butter an 8- x 11- in (20- x 28- cm) mould.
  3. Spread the bread cubes in the mould and cover with the bran flakes.
  4. Mix the Glucerna® and eggs in a bowl and pour over the bread.
  5. Let it sit for 30 minutes until the liquid is absorbed, pressing the bread from time to time.
  6. Bake for 1 hour or until the centre is firm.
  7. For the topping, put all the ingredients in a saucepan and simmer for 5 minutes. Set aside or refrigerate.


Per serving

Energy200 Cal
Protein9 g
Total fibre5.2 g
Available net carbohydrate23.8 g
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