Continuing with my fall harvest theme, I have created a delectable Pumpkin Bread Pudding that will knock your socks off, leaving your taste buds yearning for more.  I was excited to use a fresh loaf of Nature’s Pride Soft 100% Whole Wheat bread, which has an incredible consistency and is perfectly suited for bread pudding.  Thanks to the pumpkin, whole wheat and ground flax, this tasty treat packs a healthy dose of beta carotene, whole grains and fiber.

Ingredients

• 2 egg yolks, slightly beaten
• 1 can can canned pumpkin
• 1/2 cup packed brown sugar
• 2 cups milk
• 1 Tbsp. balsamic vinegar
• 5 slices of Nature’s Pride Soft 100% Whole Wheat bread, cut into cube-like pieces
• 1/2 cup macadamia nuts, finely chopped in food processor
• 1/2 cup dried cherries, chopped
• 2 egg whites
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• Dash of sea salt
• Plain Greek yogurt, for topping
• Ground flax seeds, for topping
• Handful of fresh mint, for topping

Directions

• Preheat oven to 325 degrees.
• In a large bowl, combine egg yolks, pumpkin, brown sugar, balsamic vinegar, cinnamon and nutmeg.  Slowly add in milk; mix well.
• Fold in Nature’s Path Soft 100% Whole Wheat bread cube piece, chopped macadamia nuts and dried cherries.
• In a small bowl, beat egg whites until peaks form.
• Slowly fold egg whites into the bread mixture.
• Transfer into a baking dish.
• Bake for 45 minutes or until an inserted knife comes out clean.
• Serve warm with a dollop of plain Greek yogurt, fresh mint and a sprinkle of ground flax seeds.
• Enjoy.