When there’s a chill in the air and it’s dark out by four in the afternoon (darn that daylight savings time!), nothing sounds better than warm, comforting desserts. Fewer carbs and less sugar in this upgraded version of bread pudding means more room for a melty scoop of Vanilla Bean ice cream and a drizzle of caramel sauce on top. Blustery November weather is no match for comfort food like this. We’re feeling warmer already!
Why is it called bread pudding?
If you’re used to “pudding” as a smooth, spoonable dessert made using gelatin, the term “bread pudding” may be a puzzling one. Who named this stuff, anyway?
A difference in mealtime terminology between the United States and the United Kingdom helps explain the name. In both countries, people like to end a meal with something sweet. In the United States, you end your meal with dessert; in the United Kingdom, another name for dessert is pudding. As a sweet dish eaten at the end of a meal that’s made with bread, the name bread pudding starts to make sense.
Building a better bread pudding
How do you improve upon the ultimate comfort food? Between the bread, the sugar, and the sweet, sticky sauces used to top it, bread pudding is typically loaded with net carbs and sugar. A 1-cup serving made with a typical recipe can contain 71 grams of net carbs and 55 grams of sugar.
We lightened this version up without sacrificing flavor by using keto bread and replacing sugar with erythritol, a natural sweetener you’ll also find in many Enlightened desserts. For a super-seasonal flavor boost, we also used Enlightened Pumpkin Cheesecake ice cream in the rich custard that holds everything together.
Another way to enjoy pumpkin cheesecake
Can’t get enough pumpkin cheesecake? Pumpkin is one of five delicious flavors of Enlightened cheesecakes. These mini cheesecakes are perfectly portioned, keto-friendly, and ready to eat after just a few seconds in the microwave. Find them in stores across the country including Walmart!
Recipe: Low-Carb Pumpkin Cheesecake Bread Pudding
Prep time: 25 minutes (including 15 minutes of wait time)
Cook time: 30-35 minutes
- Loaf of Kiss My Keto keto bread, crust removed and torn into 1-inch pieces
- 1 pint Enlightened Pumpkin Cheesecake ice cream
- 4 large eggs
- ½ cup erythritol sweetener
- 1 tsp cinnamon
- Preheat oven to 350°.
- Butter a shallow 2-quart baking dish and spread the torn brioche pieces in it.
- Scoop the ice cream into a large glass bowl and warm in the microwave until just melted.
- Whisk in the eggs and sugar. (You can add up to ¼ cup water if the mixture is too thick.) Pour the custard mixture over the brioche and let stand for 15 minutes, pressing to soak the bread in the custard.
- Bake for 30-35 minutes, until golden brown. Let cool. Top with a scoop of Enlightened Vanilla Bean ice cream and drizzle with low-carb caramel sauce.
Recipe: Low-Carb Caramel Sauce
Prep time: 5 minutes
Cook time: 20 minutes
- 1 can coconut milk
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- ¾ cup sugar-free maple syrup
- Sea salt (to taste)
- Cinnamon (to taste)
- Place all ingredients in a medium saucepan and bring to a boil over medium heat, stirring frequently.
- Once boiling, reduce mixture to a simmer for about 15 minutes, until the mixture has thickened enough to coat the back of a spoon. Let cool.