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.

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).