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