Old Fashioned Bread Pudding
Low Carb 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. Next we have a delicious Cinnamon Bread Pudding made low carb.
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)
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.
Yield: 8 servings
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
Variation I: Cinnamon Bread Pudding
1/3 cup cream
1/3 cup water
1 tablespoon butter
4 packets Splenda
3/4 teaspoon cinnamon
Dash each cloves, nutmeg, salt
2 cups cubed low carb bread substitute
Preheat oven 350 degrees. Heat milk and butter in microwave until butter is melted; cool slightly. Beat egg until foamy; mix in other ingredients except bread. Mix milk mixture and egg mixture; add bread and stir. Spoon into ungreased 1 1/2 quart casserole dish. Place casserole dish in roasting pan and add 1-inch hot water into roasting pan. Bake, uncovered, 40 to 45 minutes, until knife inserted comes out clean.
Variation II: Pork Rind Bread Pudding
3 oz bag plain pork rinds, lightly crushed
1/2 cup heavy cream
1/2 cup water
1/4 cup Splenda
1 teaspoon vanilla
1 teaspoon cinnamon
Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2 quart casserole dish. Put lightly crushed pork rinds in dish and pour liquid over.
Preheat oven to 350 degrees and let casserole sit while it preheats so pork rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30 to 40 minutes until top is lightly browned. Tastes best warm.