Low Carb Bread Pudding

 Low Carb Bread Pudding

Real vanilla bean adds a sweet perfume and other flavor to this low carb bread pudding

6 large eggs

1/2 cup granular sugar substitute

1 cup heavy cream

1 cup water

1 vanilla bean, split and scraped

1 3-inch long cinnamon stick

8 slices Low Carb White Bread, cut into 1/2" cubes

 

Preheat oven to 350 F. Generously butter a 9"x9" baking pan; set aside.

In a large bowl, whisk together eggs and sugar substitute. In a medium saucepan over medium heat, bring cream, water, vanilla and cinnamon to a boil. Slowly whisk hot cream mixture into egg mixture. Add bread and toss well. Let stand 10 minutes, turning occasionally with a rubber spatula.

Transfer the low carb bread pudding mixture into to prepared pan. Place pan in a larger roasting pan, fill the outer pan with enough hot water to come half way up the sides of the pudding pan. Bake for until set, about 55 minutes. Let cool for 15 minutes before cutting. Serve this delicious low carb bread pudding warm or chilled.

• Servings: 6

• Fat: 21 grams
• Protein: 16 grams
• Carbohydrates: 8 grams