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Keto Bread Pudding

Cubes of low-carb almond flour bread soaked in a spiced cream custard, weighted so the centres hydrate, and baked gently to a custardy set.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the custard
  • 4 large eggs
  • 1.75 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup allulose
  • 2 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • salt a pinch
For the pudding
  • 6 cups keto bread cubes almond flour bread, dried
  • butter for the dish

Equipment

  • Oven
  • 8x8 baking dish
  • Saucepan

Method
 

  1. Warm the cream and almond milk until steaming, not boiling. Whisk the eggs, allulose, vanilla, spices, and salt, then slowly whisk in the warm dairy.
  2. Heat the oven to 325°F. Butter an 8x8 dish and add the bread cubes. Pour half the custard over, press gently, and rest 10 to 15 minutes.
  3. Pour the remaining custard, press again, lay parchment on top, and set a second same-size dish on it for 10 minutes. Remove the weight before baking.
  4. 35 to 45 minutes, until the edges puff and the centre jiggles like jelly (170 to 175°F inside). Cool 15 minutes to set.

Notes

Dry the bread cubes first (a low oven or overnight on the counter) so they drink the custard instead of turning to mush.
Weighting the cubes is what gets the custard into the centres.
Use any keto almond flour bread — store-bought or a loaf you've baked.