Keto Bread Pudding

I am determined to find a way to make a low (or low-ish) carb challah. Sunday I decided to, as my husband lovingly puts it, “experi-bake”. My poor dishes have been in a near constant state of disarray ever since I started my random baking spree several weeks ago.

So. I decided to take my tried-and-true challah recipe, and change out the flour for a combination of almond flour and coconut flour, as if I totally knew what I was doing.

Yeah. I didn’t. Eeeeeevidently coconut flour doesn’t really raise well, especially not with just yeast alone.  But hey – I learned something! That’s the whole point of experimenting, right? The failed challah loaf (the dough was too wet to braid):

Anyways, I was on the verge of chucking the bread, when my husband had the wonderful suggestion to turn it into something useful. Bread pudding! Not like we don’t have the other ingredients on hand in abundance.

The nutritional information I’m giving is for the egg mixture alone, as everyone’s bread is going to be different, so I can’t give you the exact macros. I’ll give you the macros for mine, but I don’t really plan on remaking this bread (thus no post about it), so your mileage may vary nutritionally depending on the bread you have on hand.

Don’t worry – I plan on trying out some keto loaves as soon as I can get to Costco to grab more flour 🙂

Ingredients:

  • 4 eggs, beaten
  • 2 TBSP butter, melted
  • 2 cups almond milk (I have natural unsweetened, vanilla)
  • 1 tsp vanilla extract
  • 5 TBSP truvia (or whatever the equivalent of 3/4 cup sugar is for your substitute)
  • 1 tsp cinnamon
  • 6 slices day-old bread of your choosing

Directions:

  1. Preheat oven to 350F. Cube bread and place either into an 8×8 pan or in individual ramekins. Drizzle melted butter over the top of the bread.
  2. In a bowl, combine remaining ingredients and whisk thoroughly.

    20180218_181350
    the cinnamon did NOT want to incorporate
  3. Pour over bread evenly, using a fork to push down the bread to ensure it gets thoroughly soaked through/immersed.

    20180218_181527
    ready for the oven!
  4. Bake for ~35 minutes, or until golden and the top springs back if tapped lightly. It should be firm, but still have a bit of jiggle.

20180218_190126

Overall this was super quick and easy, and the perfect thing to make if you’ve got some bread that’s gone stale, or a bit left that you don’t want to use for other purposes. Nothing crazy fancy, but good things don’t always have to be fancy. They just need to taste great, and this definitely does!

Nutrition info: (6 servings) Numbers in parentheses are with my bread added in

  • calories: 76 (176)
  • net carb: 1g (5.8g)
  • fat: 6g (11.9g)
  • protein: 5g (9.6g)

20180218_190200

Keto Bread Pudding

  • Servings: 6
  • Difficulty: easy
  • Print

This bread pudding is the perfect way to use up some stale bread, or just make a quick and easy dessert!

Ingredients

  • 4 eggs, beaten
  • 2 TBSP butter, melted
  • 2 cups almond milk (I have natural unsweetened, vanilla)
  • 1 tsp vanilla extract
  • 5 TBSP truvia (or whatever the equivalent of 3/4 cup sugar is for your substitute)
  • 1 tsp cinnamon
  • 6 slices day-old bread of your choosing

Directions

  1. Preheat oven to 350F. Cube bread and place either into an 8×8 pan or in individual ramekins. Drizzle melted butter over the top of the bread.
  2. In a bowl, combine remaining ingredients and whisk thoroughly.
  3. Pour over bread evenly, using a fork to push down the bread to ensure it gets thoroughly soaked through/immersed.
  4. Bake for ~35 minutes, or until golden and the top springs back if tapped lightly. It should be firm, but still have a bit of jiggle.

Nutrition info: (6 servings) Numbers in parentheses are with my bread added in

  • calories: 76 (176)
  • net carb: 1g (5.8g)
  • fat: 6g (11.9g)
  • protein: 5g (9.6g)

 

 

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