Old Fashioned Bread Pudding
Low Carbohydrate Recipe

Real vanilla bean adds excellent flavor and a sweet perfume, allowing us to use a bit less sugar substitute than you might expect. In a pinch you may substitute it with 1 teaspoon vanilla extract.

Ingredients:
8 slices low carb white bread
6 large eggs
1/2 cup granular sugar substitute
1 cup heavy cream
1 cup water
1 vanilla bean split and scraped
1 long cinnamon stick (3 inches long)

Yields: 6 servings

Heat oven to 350 degrees. Generously butter a 9 by 9 inch baking pan; set aside. Trim crusts from the bread (save crusts to make breadcrumbs) and cut into 1/2-inch cubes. Place cubes in a large bowl. In a medium bowl, whisk together eggs and sugar substitute; set aside.

In a medium saucepan over medium heat, stir together the cream, water, vanilla and cinnamon stick. Cook, stirring, until the mixture just comes to a boil. Whisk hot cream into egg mixture then pour over the bread cubes. Let stand 10 minutes, turning occasionally with a rubber spatula.

Transfer pudding mixture 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 about 1 hour, until set. Let cool for at least 30 minutes before cutting. Serve warm or chilled.

Per Serving (excluding unknown items): 202 Calories; 19g Fat (84.4% calories from fat); 6g Protein; 2g Carbohydrate; 0g Dietary Fiber; 241mg Cholesterol; 72mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.