This bread pudding is not only super-tasty, but also extremely low in carbs because there are no nut flours
in it. And this recipe is friendly to those who need to remain dairy-free.
prep time: 15 minutes, plus time to cool bread and bread pudding
cook time: 1 hour 20 minutes
yield: 12 servings
INGREDIENTS
BREAD
- ½ cup vanilla egg white protein powder or beef
- Protein powder
- ½ cup Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol
- 12 large egg whites
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
PUDDING
- full-fat coconut milk if nut-free)
- ½ cup heavy cream (or full-fat coconut milk if dairyfree)
- 3 large eggs
- ⅔ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
GLAZE
- 1 cup (2 sticks) unsalted butter (or coconut oil if dairyfree), softened
- ½ cup strong-brewed cinnamon tea (or unsweetened cashew milk or hemp milk), warmed
- ¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 1 teaspoon ground cinnamon
INSTRUCTIONS
BREAD
- Preheat the oven to 350°F. Grease an 11 by 7-inch baking dish.
- Sift ½ cup vanilla egg white protein powder or beef protein powder and ½ cup Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol.
- In a large clean bowl, whip 12 large egg whites until foamy. Add 2 teaspoons cream of tartar and continue to beat until the whites are very stiff.
- Add 1 teaspoon vanilla extract, then quickly fold in the protein powder mixture and 2 teaspoons ground cinnamon.
- Pour the batter into the prepared baking dish. Bake for 40 minutes, until golden brown.
- Let cool completely, preferably in the refrigerator overnight. When completely cool, cut the bread into 1-inch cubes and place them in a large mixing bowl.
PUDDING
- Preheat the oven to 350°F. Grease an 11 by 7-inch baking dish.
- Cover the bread cubes with 1 cup unsweetened cashew milk or almond milk (or full-fat coconut milk if nut-free) and ½ cup heavy cream (or full-fat coconut milk if dairy-free); set aside.
- In another bowl, combine 3 large eggs, ⅔ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener, seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon fine sea salt; blend well.
- Pour the egg mixture over the soaked bread and stir to combine. Pour the mixture into the prepared baking dish. Bake for 30 to 40 minutes, until set. Let cool in the pan.
GLAZE
- Place 1 cup (2 sticks) unsalted butter (or coconut oil if dairy-free), softened, ½ cup strong-brewed cinnamon tea (or unsweetened cashew milk or hemp milk), warmed, ¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener, and 1 teaspoon ground cinnamon in a blender or food processor and process until smooth.
- Once the bread pudding is cool, cut it into 12 pieces and pour about 2 tablespoons of the glaze over each piece.
BUSY FAMILY TIPS
- The bread can be made a day ahead, saving you time the day you bake the bread pudding.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
