Bread Pudding Recipe

- PREP : 45 min + 5 min
- COOK : 1h + 5 min

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

INGREDIENTS

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

TOPPING INGREDIENTS

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

DIRECTIONS

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

NUTRITION FACTS

Per serving

Energy	200 Cal
Protein	9 g

TOTAL CARBOHYDRATE	29 g
Total fibre	5.2 g
Available net carbohydrate	23.8 g

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‡ Compared to a standard nutritional drink, or compared to higher glycemic index carbohydrates.

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