Low Carb + Protein Bread Pudding
I fell in love with bread pudding during a visit to New Orleans when I was a teenager. I think we had bread pudding for breakfast lunch and dinner and I wasn't complaining. That white sauce that they smoother on the oey, gooey bread is mouth watering. Needless to say I gained about 5+ pounds on that weekend getaway.
Bread pudding is packed with tons of carbs and refined sugar that are not very macro or health friendly. I decided that I would try and give my favorite dessert a "healthier' twist. Much to my amusement I nailed it on the first try and don't think I'll be missing the New Orleans one anymore.
Low Carb+ Protein Bread Pudding
Yield 4 servings)
- 6 slices Nature's own Protein + Wheat Bread
- 1 1/2 cups unsweetened cashew milk
- 2 tbsp ghee butter
- 3 eggs
- 1/4 cup swerve sweetener
- 30 grams Lily's mini sugar free chocolate chips
Preheat oven to 375F.
Place cubed bread in bowl.
In a saucepan, bring the milk almost to a boil. Reduce the heat and add the ghee. Stir until the ghee is melted.
Pour the milk mixture over the bread and add chocolate chips. Pour every tin into a greased baking dish. Press down on bread so everything is covered in the liquid.
Bake for 30 minutes or until egg mixture has set. Let cool for 5 minutes then serve.
Calories: 288/ F: 16.5/ C: 16.9/ P: 17.6