CHRISTMAS-TIME BREAD PUDDING with VANILLA SAUCE
Talk about a traditional comfort food! Wouldn’t warm bread pudding with sauce make a delicious breakfast buffet item for Christmas morning or New Year’s Day? How about sitting around after dinner with a cup of coffee, tea, or sugar-free cocoa and a serving of homemade bread pudding.
Make this recipe a holiday tradition!
For those following a lower carbohydrate diet, bread pudding would be a definite “No No.” The reason this delicious bread pudding is possible is the bread is baked by The Great Low Carb Bread Company (www.greatlowcarb.com.
Some people choose white bread, some mix dark and white bread, some prefer the cinnamon version and some use broken up http://www.greatlowcarb.com low carb buns or rolls.
Bread from http://www.greatlowcarb.com is NEUTRAL!
Most low carb store breads (if you are lucky enough to find a bread that is legitimately low carb) have 5 grams net carb/slice. This would add 45 grams net carb to our recipe. (Did you know that there is no check of Nutrition Facts presented on packaged food and many low carb products are not really low carb?).
Bread from The Great Low Carb Bread Company is always NEUTRAL! Best quality ingredients delivered to your door!!
Metabolism Miracle followers may choose to omit the raisins from the recipe and have neutral bread pudding! Just don’t forget that this recipe contains fat from the half and half, eggs, butter, nuts….so I recommend the 3″ serving size.
Makes 9 servings…9-3″ squares per 9″ baking pan
1 serving is a 5 gram Counter Carb with the raisins or Neutral without!
INGREDIENTS
9 slices Great Low Carb Bread Company bread, break into bite-size pieces
1/4 cup butter, melted
1 ounce box of raisins (soak in warm water to soften). If you omit the raisins,
the bread pudding will be neutral.
1/2 cup chopped walnuts (use more, if desired
4 eggs, beaten
1 cup unsweetened vanilla almond milk
1 cup half and half
1/2 cup Splenda or Swerve sugar replacement (erythritol based)
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 tsp salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
-Lightly coat a 9″ square baking pan with cooking oil spray
-Break bread into small pieces and put into sprayed square baking pan.
-Drizzle melted butter over bread.
-Mix softened raisins and chopped walnuts and sprinkle over cubed bread
-In a medium mixing bowl, combine beaten eggs, vanilla, unsweetened vanilla almond milk, half and half, Splenda, nutmeg, salt, and vanilla.
-Beat until well mixed.
-Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
-Wait 15 minutes before putting into pre-heated oven…This time allows the bread to soak up the milk mixture.
-Bake in the preheated oven for 45-50 minutes, or until the top springs back when lightly tapped.
VANILLA SAUCE FOR WARM BREAD PUDDING
Makes 1.5 cups sauce.
Ingredients
-1/2 cup salted butter
-1/2 cup SWERVE sweetener (erythritol based)
-1/2 cup firmly packed Swerve brown sugar replacement (erythritol based)
-1/2 cup half and half
-1 teaspoon vanilla
Instructions
To make vanilla sauce for bread pudding, combine all sauce ingredients except vanilla in 1-quart saucepan.
Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
Stir in vanilla.
To serve, spoon warm bread pudding into individual dessert dishes; drizzle with vanilla sauce.
Store refrigerated.
Diane Kress: http://www.dianekress.com
Award Winning Blog: http://www.dianekress1.wordpress.com
About The Metabolism Miracle: http://www.themetabolismmiracle.com.
Wishing you a Happy Holiday Season!
WWW.GREATLOWCARB.COM
The Metabolism Miracle 