Ingredients:
For the Bread Pudding:
- 2 cups keto bread (you can use a store-bought low-carb bread or homemade keto bread, cut into cubes)
- 1/4 cup unsalted butter, melted
- 1/2 cup unsweetened almond milk (or coconut milk for a dairy-free option)
- 1/4 cup heavy cream
- 3 large eggs
- 1/4 cup erythritol (or preferred low-carb sweetener)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup sugar-free chocolate chips (optional, for added richness)
- 1/4 cup chopped nuts (optional, such as pecans or walnuts)
For the Vanilla Sauce:
- 1/2 cup heavy cream
- 1/4 cup unsweetened almond milk (or coconut milk)
- 1/4 cup erythritol (or preferred low-carb sweetener)
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×9 baking dish or a similar-sized casserole dish with butter or cooking spray.
2. Prepare the Bread Pudding:
- If using store-bought low-carb bread, cut it into cubes. You’ll need about 2 cups of cubed bread. If you’re using homemade keto bread, make sure it’s firm and not too soft, as it will hold better when baked.
- Place the bread cubes in the prepared baking dish.
- In a medium bowl, whisk together the melted butter, almond milk, heavy cream, eggs, erythritol, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the mixture evenly over the bread cubes. Gently press the bread into the custard mixture to ensure it soaks up the liquid.
- Optionally, stir in the chocolate chips and/or chopped nuts for added texture and flavor.
3. Bake the Bread Pudding:
- Bake the bread pudding in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. A knife or toothpick should come out clean when inserted in the middle.
- Once baked, remove from the oven and let it cool for about 10 minutes before serving.
4. Make the Vanilla Sauce:
- In a small saucepan, combine the heavy cream, almond milk, and erythritol. Heat over medium-low heat, stirring occasionally, until the mixture is warm and the erythritol is dissolved.
- Once the mixture is warm, add the vanilla extract and butter. Stir until the butter is melted and the sauce is smooth.
- Allow the sauce to simmer gently for 2-3 minutes, thickening slightly.
5. Serve:
- Scoop portions of the warm bread pudding into serving bowls and drizzle generously with the vanilla sauce.
- Garnish with extra chopped nuts or a sprinkle of cinnamon, if desired.
Tips:
- Sweetener Options: You can adjust the sweetness of both the bread pudding and the vanilla sauce to your taste by increasing or decreasing the amount of erythritol or using a different sweetener like monk fruit or stevia.
- Make-Ahead: You can prepare the bread pudding in advance and store it in the fridge for 2-3 days. Reheat in the oven or microwave before serving.
- Dairy-Free Option: Use coconut milk for both the bread pudding and vanilla sauce to make this recipe dairy-free.
Storage:
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the bread pudding for up to 3 months. Just make sure it’s well-wrapped before freezing. Reheat in the oven after thawing.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of sugar-free ice cream for an extra indulgence.
- This dessert pairs wonderfully with a hot cup of coffee or a glass of unsweetened iced tea.
This Keto Bread Pudding with Vanilla Sauce is the perfect comfort food with a keto-friendly twist. It’s great for special occasions or as an everyday low-carb dessert. Enjoy!
