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Bread Pudding with Vanilla Sauce
Bread Pudding with Vanilla Sauce

Bread Pudding with Vanilla Sauce
Keto Bread Pudding with Vanilla Sauce: A Delightful Low-Carb Dessert
Bread Pudding with Vanilla Sauce
Source
Ingredients:
1
Servings
  • 960
    ml
     keto-friendly bread cubes (almond flour or coconut flour bread)
  • 3
    item
     large eggs
  • 480
    ml
     heavy cream
  • 120
    ml
     erythritol or preferred keto sweetener
  • 1
    tsp
     vanilla extract
  • 1
    tsp
     ground cinnamon
  • 0.5
    tsp
     ground nutmeg
  • 60
    ml
     chopped nuts or berries
  • 240
    ml
     heavy cream
  • 60
    ml
     erythritol or preferred keto sweetener
Bread Pudding with Vanilla Sauce
Instructions:
  1. Prepare the Bread Pudding: Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, heavy cream, erythritol, vanilla extract, cinnamon, and nutmeg until well combined.
  3. Add the bread cubes to the mixture and stir gently until the bread is well-coated. Allow the bread to soak for at least 30 minutes.
  4. Pour the mixture into a greased 9×13-inch baking dish. If using, sprinkle nuts or berries on top.
  5. Bake for 40-45 minutes, or until the pudding is set and slightly golden on top. A knife inserted into the center should come out with a few moist crumbs.
  6. Prepare the Vanilla Sauce: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  7. Stir in the erythritol and vanilla extract. Continue to heat, whisking constantly, until the sweetener is fully dissolved and the sauce is smooth. Do not let it boil.
  8. Remove from heat and let cool slightly before serving.
  9. Scoop the warm bread pudding onto plates and drizzle with vanilla sauce. Enjoy your keto-friendly dessert!
  • 960
    ml
     keto-friendly bread cubes (almond flour or coconut flour bread)
  • 3
    item
     large eggs
  • 480
    ml
     heavy cream
  • 120
    ml
     erythritol or preferred keto sweetener
  • 1
    tsp
     vanilla extract
  • 1
    tsp
     ground cinnamon
  • 0.5
    tsp
     ground nutmeg
  • 60
    ml
     chopped nuts or berries
  • 240
    ml
     heavy cream
  • 60
    ml
     erythritol or preferred keto sweetener
1
Servings
0

Prepare the Bread Pudding: Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the eggs, heavy cream, erythritol, vanilla extract, cinnamon, and nutmeg until well combined.

Add the bread cubes to the mixture and stir gently until the bread is well-coated. Allow the bread to soak for at least 30 minutes.

Pour the mixture into a greased 9×13-inch baking dish. If using, sprinkle nuts or berries on top.

Bake for 40-45 minutes, or until the pudding is set and slightly golden on top. A knife inserted into the center should come out with a few moist crumbs.

Prepare the Vanilla Sauce: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Stir in the erythritol and vanilla extract. Continue to heat, whisking constantly, until the sweetener is fully dissolved and the sauce is smooth. Do not let it boil.

Remove from heat and let cool slightly before serving.

Scoop the warm bread pudding onto plates and drizzle with vanilla sauce. Enjoy your keto-friendly dessert!

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