Clean, Lean, Pumpkin-Bread Puddin’.

If eating bread pudding for breakfast is wrong, then excuse me, I absolutely don’t want to be right. Think about it, a healthy carb choice, some wholesome additions, and that’s a bowl of breakfast waiting to be eatin’ if I’ve ever seen one. This Recipe is perfect for weekly breakfast prep, or for your healthy holiday dessert option! Try it, you’ll believe me!

This blog is sponsored by my friends at Ozery Bakery, allowing ThatsWhatSheEats to thrive, and partner with knowledgeable & reputable brands. I only partner with companies I love, trust, and support myself. Just keeping it real with ya’ll, and thank you for the support!

In today’s recipe, I’m using a bag of Ozery Bakery Snacking Rounds. These little bites of yum, are just that- yum, & a bang for your nutritional buck. Check out the nutritional facts. The snacking rounds are perfect for portion control, low in fat, and high in filling, whole grain carbohydrates, to keep you fuller, longer.

When I first spotted these cuties, they were at my local Whole Foods Market, but you can locate them near you with their product locator on their website, here.

I opted in for a seasonal recipe, perfect with the holidays right around the corner. This recipe comes together with just a few staple ingredients, and a quick & easy prep/bake time. Let’s get into it!


Pumpkin Pie Bread Pudding;
serves 4-6 people.
1 package, diced, Ozery Bakery Snacking Rounds, I used Apple Cinnamon.
3 eggs.
1/2 cup pumpkin puree.
1/2 cup milk, I used homemade cashew milk that I had in the fridge.
1/4 cup maple syrup.
1 tablespoon pumpkin pie spice.
Toppings for after the bake– yogurt, whipped cream, coconut cream, granola, mixed nuts, more pumpkin pie spice- any or all of the above!

1. Preheat oven to 375.
2. Beat eggs, add pumpkin puree, milk, maple syrup, & pumpkin pie spice, till all the wet ingredients are combined.
3. add cubed bread bites, and allow to soak in liquid for at least an hour or overnight.
4. Spray baking dish with non-stick spray, add mixture, and bake uncovered for 35 minutes, or until edges are crisp and golden brown.
5. Let cool for 10 minutes before serving, and top how you please. I added coconut cream, pumpkin spice granola, and a dash of cinnamon.

Ozery Bakery also has a line of thin sliced buns, perfect for sandwiches, toasts, flatbreads, and mini pizzas.

Here’s a few sandwiches I made on their Multi-Grain One Bun. Y U M.

On the left, I toasted a bun up with all the breakfast ingredients, cream cheese, spinach, bacon, sauerkraut, and a dippy egg. On the right, mashed avo, buffalo chicken, spinach, and red onion. This weekend, I can’t wait to use them for mini pizzas!

You can find Ozery Bakery at their website, here, on Facebook here, and also on Instagram, here.

If you recreate this dish, please tag #thatswhatsheeats, and tag me on Instagram, @thatswhatsheeats.

Thanks for hanging out, all!
Can’t wait to see your creations!



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