Nutritional Information
Per Serving:
Net Carbs: 9 grams
Fiber: 7 grams
Protein: 19 grams
Fat: 39.5 grams
Calories: 496
Recipe Information:
Makes: 8 servings
Prep Time: 30
Marinate Time:
Cook Time: 42
Cool Time:
Ingredients:
BREAD PUDDING:
8 large eggs
1 ¼ cups heavy cream
1/3 cup sugar-free pancake syrup
¼ cup granular sugar substitute
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
10 slices Akins Bakery™ Ready-to-Eat Sliced Wheat Bread, crusts removed and cut into ½-inch cubes
½ cup chopped walnuts
CRÈME ANGLAISE
3 egg yolks, lightly beaten
2 Atkins Endulge™ Chocolate Candy Bars, chopped
¾ cup heavy cream
¼ cup granular sugar substitute
½ ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
Directions:
1. FOR BREAD PUDDING: Heat the oven to 350ºF. Coat a 7- by 11-inch glass baking dish with cooking spray.
2. Combine the eggs, heavy cream, syrup, sugar substitute, extract, cinnamon, and nutmeg in a large bowl. Stir in bread cubes; let stand for 15 minutes, tossing occasionally with a wooden spoon. Stir in walnuts.
3. Transfer mixture to prepared baking dish. Bake until top is puffed and golden and eggs are set, 35 minutes. Let cool slightly before cutting.
4. FOR CRÈME ANGLAISE: Combine egg yolks, chocolate, heavy cream, sugar substitute, unsweetened chocolate, and extract in a medium saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard thickens, 6 to 7 minutes. (If the chocolate cream begins to separate near the end of cooking, whisk it vigorously off the heat to bring it back together.) Transfer to a bowl and whisk 1 minute.
5. Cut the bread pudding into 8 squares. Place one square on each of 8 dessert plates and spoon 2 tablespoons of the chocolate crème anglaise over each. Serve warm or at room temperature.
Categories:
Phase Three, Phase Four, Phase Two, Desserts, Phase Two, Phase Three, Phase Four.
