This recipe is designed to teach everyone how to make easy keto bread pudding
Course Dessert
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Servings 9slices
Ingredients
2TBSbutter, melted and cooled
484mlroom temperature milk of choice (2 cups)
1tspvanilla extract
100gramsgranulated sweetener (1/2 cup)I use granulated monkfruit sweetener
1/8tspsalt
4largeroom temperature eggs, beaten
6cupday old keto bread of choice, cut into 1 1/2 to 2 inch cubes
ground cinnamon or dry spices of choice to taste
Optional Vanilla Cinnamon Sauce
100gramsbrown sugar sweetener of choice (1/2 cup)I use brown monkfruit sweetener
4gramscoconut flour (1/2 TBS)
1/4tspground cinnamon, adjust to taste
1largeegg
2TBSbutter, melted and cooled
296mlmilk of choice ( 1 1/4 cups)
1/8tspsalt
1TBSvanilla extract
Instructions
Preheat oven to 350 degrees. Lightly grease bottom and sides of an 8 x 8 inch cake pan with cooking spray. Set aside. In a large mixing bowl whisk the melted butter, milk of choice, vanilla, granulated sweetener, salt and the beaten eggs together until fully combined and smooth
Fold the bread cubes in until all the cubes are fully coated with the mixture. Pour the mixture into the prepared cake pan. Use a spatula to spread the mixture evenly throughout the pan. Allow the mixture to sit at least 10 minutes to absorb some of the mixture
After 10 minutes place the bread pudding into the preheated oven. Bake at 50 to 60 minutes or until the liquid is no longer jiggly. Remove from the oven and allow to cool in the pan at least 20 minutes to firm up. Cut into desired size slice. Serve warm or at room temperature. If desired to with vanilla cinnamon sauce, ice cream, whipped cream or topping of choice. Store in the refrigerator up to 5 days
Optional Vanilla Cinnamon Sauce
Place all the sauce ingredients in a medium saucepan over medium heat. Whisk constantly 10 minutes or until smooth and thickened. Remove from the heat and stir in the vanilla until fully combined. Serve warm over bread pudding slice.