Bread Pudding

Servings: 8
Calories: 587.8kcal/2459.4kJ (per serving)
Fat: 57.3g (per serving)
Carbs: 8.5g (per serving)
Protein: 13.8g (per serving)

About

Bread pudding is a timeless dessert, and you can control the flavor and consistency to your preferences based on what type of bread you use! This dessert is missing the traditional rum-raisin sauce, but it is soaked in a vanilla cream spiced with cinnamon and nutmeg! If you don’t have any stale keto-bread to use, follow the instructions in this recipe to make keto bread you can use.

Ingredients

16 servings keto loaf bread
½ cup, chopped walnuts
3 cup heavy cream
3 large raw egg
4 package stevia leaf noncaloric sweetener (green packet)
1 teaspoon vanilla extract
2 teaspoon cinnamon
1 teaspoon spices nutmeg ground

Instructions

Make the Carb Manager Loaf Bread recipe. The only difference here is instead of baking in a loaf pan, bake the bread in a sheet pan lined with parchment paper. You want the bread recipe to only be about a ½-inch thick. When it’s done baking, leave the bread out overnight to stale slightly – as this is an important part to bread pudding!
Whether you used the Loaf Bread recipe or different keto bread, chop the cooled and stale bread into 1 to 2-inch cubes. Fill a bread loaf pan that has been greased or sprayed with all the cubes. Then, sprinkle the chopped walnuts over the top of the bread.
In a bowl, whisk together the heavy cream, egg, stevia, vanilla, cinnamon,and nutmeg.
Pour the cream mixture over the bread cubes. Use a utensil to gently press the bread down into the liquid so all the bread soaks it in. Cover the pan with plastic wrap and keep it in the fridge to absorb the liquid for 1 hour.
When ready, preheat an oven to 350 degrees. Remove the plastic from the loaf pan and bake the bread pudding for 60 minutes. The top of the bread pudding should be golden brown. When done, allow the pudding to cool and set.
Slice into 8 slices and enjoy!