My husband Dan said ‘My mom used to make bread pudding during Christmas, can you try to make some low carb bread pudding?’
Dan did medical school at the Mayo Clinic in Rochester, Minnesota. Couple years ago I followed him to Rochester for a medical conference and he introduced to me the best bread pudding in the world, as he described. He was right! That was the most unforgettable bread pudding. The restaurant in Rochester, makes the best bread pudding. Really.
And so I vow to make a good, if not the best, bread pudding in the Keto way!
In order to make a Keto bread pudding first I have to make Keto bread. And the bread has to be soft and to absorbed the cream and egg mixture well in order to achieve the bread-and-custard-blend-into-one smooth consistency. Besides the ingredients used, the baking temperature and time make the difference on the result.
I wouldn’t call this recipe perfect yet as I’m still improving it each time I bake. But this is as close to the result I have in mind to achieve. I’ll share with you here and you can try it.
Watch how I do it on YouTube below!
Here is the recipe:
- 5 eggs, separated
- ¼ teaspoon cream of tartar
- 1 teaspoon xylitol
- 1 pinch salt
- 6 ounces (170g) cream cheese
- 2 tablespoon psyllium husks (optional)
- ½ teaspoon baking powder
- 2 ¼ cups heavy cream
- 2 tablespoons butter
- 1/3 cup xylitol
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- ¼ teaspoon salt
- 2 eggs, beaten
- ¼ cup raw whole pecan
- Start with preparing the bread. Preheat oven to 300 degrees F (150 C).
- Using a hand held or standing electric mixer, beat the egg whites together with the cream of tartar, xylitol and salt until very stiff. The egg whites should not move when you turn the bowl over. Scrap the stiff peak egg white into another bowl and set aside.
- Using the same mixing bowl, whisk the egg yolks and the cream cheese together. It will look curdy in the beginning; keep mixing it until the egg and cream cheese combine together. Add the psyllium husks and baking powder, (the psyllium husks make it more bread-like) and continue mixing until smooth.
- Gently fold the egg whites into the egg yolk mixing a portion at a time. Try to keep the air in the egg whites by not over-mixing it. Line the baking sheet with parchment paper, making 6-8 mounds.
- Bake in the middle of the oven for about 25 minutes, until they turn golden. When it’s done baking allow the bread to cool completely. Cut the bread into very small pieces and lay them in a 8” x 8” baking dish
- Prepare the pudding while waiting for the bread to bake. In a saucepan over low heat, warm the cream and melt the butter. Do not bring it to boil. Add xylitol, vanilla extract, cinnamon and salt. Stir together until butter melted and xylitol dissolved. Let it cooled on the counter till room temperature and whisk the eggs into the mixture.
- Pour the egg mixture over the bread. Add pecan on the top. Let it sit on the counter for 20 minutes to allow the cream to soaked into the bread.
- Turn up the heat of the oven to 350 F (170 C). Bake the bread pudding for 40 minutes, or until the custard is set and firm on the edges but still lightly wobbly in the center.
Nutrition Facts:
Each serving contains 9g total carb, 6.5g net carb, 11g protein and 53g fat.
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I can’t eat Nuts so I substituted 1/2 cup of Raspberries. As this was my first time attempting to make Keto-friendly Bread, I was much more concerned about getting IT right. I followed your directions exactly and it came out soft and absorbent — just as you promised — and the end result was absolutely delicious. I served it warm topped with homemade whipped cream and it disappeared in one sitting (4 adults; a few more carbs per each, perhaps, but well worth it. 🙂 )This recipe is a keeper for sure.
Thank you for your kind feedback! Glad you enjoy it!
Can I use Swerve instead of xylitol?
Yes, you have to adjust the level of sweetness accordingly.