Maple Walnut Bread Pudding
9.6g
Net Carbs
26.0g
Protein
43.1g
Fat
3.6g
Fiber
530
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 8 large Eggs
- 1/2 cup Spenda Cup for Cup
- 1/8 teaspoon Nutmeg (Ground)
- 6 tablespoons Maple Syrup (sugar-free)
- 1/2 cup chopped Walnuts
- 1/4 teaspoon Cinnamon
- 3 teaspoons Vanilla Extract
- 3 large Egg Yolks
- 3 ounces Chocolate, baking, unsweetened
- 2 cups Heavy Cream
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 10 slices cut into cubes.
- FOR BREAD PUDDING: Heat the oven to 350°F. Coat a 7- by 11-inch glass baking dish with cooking spray.
- Combine 8 whole eggs, 1 1/4 cup heavy cream, pancake syrup, 1/4 cup sugar substitute, 2 teaspoons vanilla 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.
- Transfer mixture to prepared baking dish. Bake until top is puffed and golden and eggs are set, 35 minutes. Let cool slightly before cutting.
- FOR CRÈME ANGLAISE: Combine 3 egg yolks, chocolate, 3/4 cup heavy cream, 1/4 cup sugar substitute, unsweetened chocolate, and 1 teaspoon vanilla 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.
- 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.
