This is one of my family's favorite comfort foods - Bread Pudding. This version has pumpkin to boost the fiber and nutrition. It is delicious served at room temperature, but on a cold winter day, it is especially comforting eaten warm.
Low Carb Pumpkin Bread Pudding
Makes 8 servings
2 cups low carb bread, torn into bite-size pieces & dried
3 cups unsweetened almond or coconut milk, divided
2 tbsp brown erythritol, divided
2/3 cup pumpkin purée
1/2 cup erythritol sweetener, granular
1 tsp pumpkin pie spice
1 tsp vanilla extract
1. Set rack to middle position and preheat oven to 350°.
2. Spray 8-inch square, glass baking pan with nonstick cooking spray. Place dried bread in pan and set aside.
3. In a 4 quart mixing cup, measure 1 cup almond milk, 1 tbsp brown erythritol sweetener and pinch of salt. Whisk until sugar is dissolved. Pour over bread and allow to sit, stirring occasionally, until liquid is absorbed, about 10 minutes.
4. Meanwhile, measure the remaining 2 cups almond milk, remaining 1 tbsp brown erythritol, eggs, pumpkin, 1/2 cup erythritol, spice, and vanilla. Whisk until well blended. Pour pumpkin mixture over and gently stir.
5. Bake in preheated oven for 55 minutes or until knife inserted about 1 inch from center comes out clean. Cool for 30 minutes before serving.
Nutritional Information per serving: 106.38 calories, 6.8 g carbohydrate, 1.5 g total fat, 0.4 g saturated fat, 99 mg sodium, 2.8 g fiber, 7.8 g sugar, 6.4 g protein. Net carbs per serving: 4 grams
Original Recipe by Kathy Sheehan, 2012