Pita Bread Pudding with Pumpkin and Toasted Walnuts

I thought is would be fun to enter a few recipe contests and for this one, I received free samples of Toufayan Pita bread mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time. I love bread pudding but I don’t love the fact that most are high in fat and sugar with little to no fiber. I thought why not add whole grain goodness by subbing whole wheat pita bread for refined white bread and by making a few other ingredient swaps, lower the fat and sugar without compromising flavor. Feel free to serve this creamy pudding for dessert but I’ll be eating it for breakfast.










Pita Bread Pudding with Pumpkin and Toasted Walnuts


  • 8 large eggs
  • 12 ounce can evaporated low-fat or fat-free milk
  • 2 cups unsweetened vanilla almond milk
  • ½ cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • ½ teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup chopped dates or raisins
  • 8 cups chopped whole wheat or multi grain Toufayan pita bread (about 8 pita bread)
  • ½ cup chopped walnuts (toasted)


Preheat oven to 350 degrees. Spray an 11 x 14 baking dish with cooking spray. In a large bowl, whisk eggs. Whisk in milk, brown sugar, vanilla, spices, and salt until combined. Stir in pumpkin and dates or raisins. Add pita bread, stir and let stand for 30 minutes. Stir bread mixture occasionally to help bread absorb the liquid.  Transfer the bread pudding mixture to prepared dish. Spray a piece of foil with cooking spray to prevent foil from sticking. Cover dish with foil and bake for 30 minutes. Uncover and sprinkle with walnuts and bake, uncovered, for another 20 minutes or until the pudding has puffed and is slightly firm to the touch. Top with vanilla yogurt or a drizzle of maple syrup.


Nutrition Note:  Using evaporated low-fat or fat-free milk in place of whole milk or cream reduces the amount of saturated fat but still provides the necessary creaminess. I seldom use almond milk but it works in this recipe, adding a slight nutty sweetness.  Pumpkin adds flavor and color but more importantly, a healthy dose of beta-carotene. The natural sweetness of dates allows for less added sugar and by using whole wheat or multi grain Toufayan pita bread, this recipe is elevated from the typical refined white flour bread pudding to a nutrient-rich, high fiber, deliciously satisfying dessert (or breakfast).


5 Comments Add yours

  1. What a great idea! I wouldn’t have thought to use pitas this way, but it looks like it works perfectly!


    1. Judy Matusky says:

      Thank you. Everyone in my family loved it.


  2. teaspoonofspice says:

    I never would have thought to use pita in one of my all time favorite desserts- bread pudding – so clever!


    1. Judy Matusky says:

      Thanks, it works well in a bread pudding. Even my husband, who is not a fan of whole wheat anything, really liked this recipe.


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