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Chocolate Bread Pudding
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1 teaspoon unsalted butter
4 large eggs
1 cup granulated Splenda
3 tbl Brown Sugar Twin
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure sugarfree vanilla extract
1 cup Carbolite or other sugarfree low-carb chocolate, melted
1/4 cup pre-made Ket-OJ
1 cup half-and-half
1 cup heavy cream
8-10 slices day-old low-carb bread
(cut into 1/2-inch cubes -- about 4 cups)
1 cup Darrell Lea Sugarfree chocolate chips
Spiced Cream (recipe below)
Preheat the oven to 350°F. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with the butter.
Whisk the eggs, sweeteners, cinnamon, nutmeg, vanilla, melted chocolate, and pre-made Ket-OJ together in a large mixing bowl until very smooth. Add the half-and-half and heavy cream and mix well. Add the bread and let the mixture sit for 15 minutes, stirring occasionally.
Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.
To serve, cut the pudding into 3/4-inch thick slices. Top with the spiced cream.
Makes 10 servings; 6 grams per serving.
Topping:
Spiced Cream:
1 quart heavy cream
1/4 cup Splenda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the Splenda, cinnamon, and nutmeg and beat again until the mixture forms stiff peaks, another 1 to 2 minutes.
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