Fat Loss · Nutrition · Recipes

Smoked Salmon Pumpernickel Bread Breakfast Pudding

With Maple Onion Jam and Zesty Lemon Dill Sauce

By Karen Maxwell

This has been my family’s traditional Christmas morning breakfast for 20 years now.  I’ve adapted it over the years to suit our tastes, and balanced it out nutritionally.  Having said that, the beauty of it is that it’s YUMMY, the bulk of the preparation can be done ahead of time and while it bakes, we enjoy the lighted tree with a great coffee and dig into our stockings!



  • 2 c 1% milk
  • 2 tbsp honey (can be reduced)
  • 3 whole eggs + 2 egg yolks
  • 4 tsp Dijon mustard
  • 8 oz pumpernickel bread, cut into 1” cubes
  • 8oz smoked salmon, preferably wild
  • ½ tsp finely ground fennel seeds
  • 1/4c chopped fresh chives or green onions


  • 2 large cooking onions
  • ½ c maple syrup
  • 1 tbsp olive oil
  • 1 c fat-free Greek yogurt
  • 1 lemon
  • Fresh dill


Bread Pudding Preparation Instructions:

  1. Leave cubed pumpernickel bread out overnight on a cookie sheet to dry out (if not sufficiently dry, pop it into the oven while it’s pre-heating).
  2. Preheat oven to 350 F.
  3. Slice smoked salmon into broad ribbons, about ½” wide, and separate them.
  4. In a large mixing bowl, whisk the eggs, egg yolks, and Dijon.  Add some salt and freshly ground pepper.
  5. In a microwave safe mixing bowl, combine the milk and honey.  Warm it through in the microwave but don’t let it come to a boil.
  6. Slowly whisk the milk and honey mixture into the egg mixture and then fold in the salmon, bread cubes, chives and fennel.
  7. While the bread is soaking up the milk mixture, oil some individual containers (size of a large muffin) or an 8 x 8 baking pan/dish.
  8. Place your baking vessel(s) into a bain marie with enough hot water to come up at least halfway up the side of each pudding.
  9. The bread pudding is ready when the edges rise and the centre is set, 30-45 minutes.
  10. Pudding can be served in its individual dish or unmoulded, depending on desired presentation.  I like to preserve the crispy top by presenting in individual ramekins or unmoulding but presenting them crispy side up on a smear of the yogurt sauce and maple onion jam on the side.

Condiment Preparation Instructions:

Maple Onion Jam:

  1. Slice 2 large cooking or Spanish onions and carmelize slowly in a non-stick frypan over low-medium heat in a tbsp of olive oil.
  2. Add 1/2 c maple syrup (the real thing!) and continue to cook the mixture down until it’s soft and jammy.
  3. Remove from the heat, add a dash of salt and set aside until ready to plate your puddings.  A
  4. dding freshly chopped chives before serving adds a fresh note.

Zesty Lemon Dill Yogurt Sauce:

  1. Take 1 cup of Greek fat-free yogurt and add the juice and zest of 1 lemon.
  2. Chop fresh dill fronds finely and mix in.
  3. Refrigerate for at least 8 hours.

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Nutrition Information:

  • 272cal   23C/17P/9F  without condiments
  • 367cal   41C/20P/10F with 2 tablespoons of the yogurt sauce and 2 tablespoons of the jam

Karen’s Tips:

  • You can easily increase the protein by adding more salmon
  • If you need to bump up the fat, substitute some of the milk with heavy cream
  • Traditional pumpernickel bread is fermented and has added health benefits. Check out this article by Adrienne Percy for more on fermented foods.

Related Recipes:

Feel Better Butternut Squash Soup

Fall Squash Bake

Ginger Soy Rainbow Trout with Quinoa

5 thoughts on “Smoked Salmon Pumpernickel Bread Breakfast Pudding

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