Review: Sprouted Flax Bread & Pumpkin Bread Pudding

by Erin

Don’t get bummed out by another review, because there’s a great recipe along with this wonderfully healthy bread! Food for Life introduces their new Ezekiel 4:9® Sprouted Flax Bread, made with freshly-sprouted, certified organic live grains and sprouted flax seeds throughout. It provides an excellent source of Omega 3 and 6 essential fatty acids (the “good” fats). And the 6 grains, legumes and seeds combine to create a complete protein containing all 9 essential amino acids, while decreasing the calories and carbohydrates found in the original grain.

Ezekiel 4:9® Sprouted Flax Bread is 100% flourless and free of conditioners, additives, artificial flavors, colors and preservatives. It is also made with filtered water with no added fat and is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each slice of contains 90mg of Omega 3, 5g of protein, 4g of dietary fiber and 18 amino acids from vegetable sources.

The bread itself was quite enjoyable. I especially liked the seeds around the crust as well as within the bread, but I couldn’t just stop there and eat bread just as bread. Continuing with the spirit of November’s “Better Nutrition Month”, I chose to make a healthier bread pudding along with the good-for-you seasonal flavor of pumpkin. The resulting mixture was so good I convinced myself it was healthy enough to each for breakfast instead of dessert. But for once that concept was not much of a stretch. Add maple syrup and pecans on top to seal the deal!


Serves 8


1-1/4 cups 2% milk

1/2 cup sugar

1/2 tsp pumpkin pie spice

3 eggs, lightly beaten

1-15 oz. can pumpkin

4-1/2 cups (about 8 oz.) 1/2-inch cubed bread

1/2 cup maple syrup

1/4 cup chopped pecans, toasted


  1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours (I actually let mine sit overnight).
  2. Preheat oven to 350 degrees.
  3. Place dish in a 13 x 9-inch baking pan*; add hot water to pan to a depth of 1 inch. Bake, covered for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.

*I used a smaller, deeper pan because that’s how I like my bread pudding!

Source: Cooking Light November 2002

Disclosure: I was provided with two loaves of Ezekiel 4:9® Sprouted Flax Bread from Crier Communications. I was not compensated for this post. Thoughts and opinions are my own.

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Vivi February 17, 2013 - 9:02 am

and alternative to the sugar and it could be used as a diabetic desert

Ruby November 6, 2012 - 7:32 pm

I’m not sure this brand is available where I live but this bread sounds good and healthy. And the pumpkin bread pudding looks fantastic! Yum!


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