Good news everybody.
I’ve got a bread pudding recipe to share with you that uses real store bought low carb bread. Oh, and this bread has zero net carbs.
There’s a basic white bread that ThinSlim Foods makes that has zero net carbs and 45 calories per slice. I used it recently to make a super yummy French Toast Casserole. And that brings me to today’s recipe for low carb blueberry bread pudding with caramel sauce. (French toast and bread pudding are birds of a feather, after all.)
For this low carb bread pudding, you’ll need Zero Carb Bread, blueberries, eggs, heavy whipping cream, almond milk, sugar-free sweetener, butter, cinnamon, vanilla and salt.
And the caramel sauce is much simpler. You’ll just need butter, a brown sugar substitute, heavy whipping cream and vanilla.
Now, I did more than a few run-throughs of this recipe before hitting upon a method that worked the best.
Most bread pudding recipes are made from bread soaked in eggs and milk and baked, and I gave that version a fair shake. But unfortunately, this version just tasted like soggy bread to me. Where is the pudding there? Where?
The method I ended up going with involves thickening the custard on the stovetop first.
Then you mix the custard with cubes of low carb bread and blueberries and bake it up. And you can’t forget the low carb caramel sauce. It’s the pièce de résistance, the final delicious touch to the dessert.
So trust me on this one, one bite and you will be like “WHAT?!”.
Blueberry Bread Pudding with Caramel Sauce [Low Carb & Keto]
This recipe for Low Carb and Keto Blueberry Bread Pudding with Caramel Sauce is quite a treat. And it’s got just 4g net carbs per serving.
- Prep Time: 20
- Cook Time: 75
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
6 large eggs
1/4 cup Swerve or equivalent granulated sweetener
1 cup heavy whipping cream
1 cup almond milk or water
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
10 slices ThinSlim Zero Carb Bread, cut into 1/2 inch cubes
1 cup fresh blueberries
1 tablespoon unsalted butter, melted
10 tablespoons unsalted butter
3 tablespoons Swerve Brown or equivalent brown sugar substitute
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
1. Pre-heat oven to 350 degrees and find an 8×8 inch or 9×9 inch baking dish that will fit inside a large roasting pan. Grease the smaller baking pan liberally. Fill the larger pan halfway with water and put it in the oven to pre-heat.
2. In a large bowl, whisk together eggs and sweetener.
3. In a medium sauce pan, mix together cream, water, vanilla extract, salt and cinnamon. Cook over Low heat, until small bubbles begin to form around the edges of the pan, stirring frequently. This should take 5-6 minutes.
4. Temper the eggs by quickly whisking 1/2 cup of the cream mixture into the eggs. Whisk the egg and cream mixture back into the sauce pan and cook, stirring constantly, for 2 minutes more until slightly thickened.
5. In a large bowl, mix together the 1/2 inch cubes of bread with the custard mixture until bread is fully covered Allow to absorb for 15 minutes, stirring every five minutes. Mix in 2/3 of the blueberries. Pour mixture into the prepared baking pan. Sprinkle with remaining blueberries and then drizzle melted butter over the top.
6. Put the smaller baking pan into the hot water filled roasting pan.
7. Bake for 40-50 minutes until browned on top and the custard is firm. Allow to cool for 30 minutes before cutting into 8 pieces.
8. While the bread pudding is cooling, you can mix up the caramel sauce. In a medium sized sauce pan over Low heat, mix together butter and sweetener and cook until dissolved. Cook for another 2 minutes, stirring frequently. Add cream and bring to a gentle boil. Simmer for 15-17 minutes minutes, stirring frequently, until it reaches a deep caramel color and is thick enough to coat the back of a spoon. Mix in vanilla and serve with blueberry bread pudding.
Each serving is 1/8 of the bread pudding and 2 tablespoons of caramel sauce.
The caramel sauce will solidify as it cools, but you can reheat it in the microwave in 10 second increments until it is pourable again. Don’t overcook it though, or it will melt.
- Calories: 436
- Fat: 41
- Carbohydrates: 13
- Fiber: 9
- Protein: 15
Keywords: Low Carb Blueberry Bread Pudding, Keto Blueberry Bread Pudding, Low Carb Bread Pudding, Keto Bread Pudding
If you liked this low carb dessert, you might like my recipes for Toasted Almond Torte, Lemon Pound Cake or Pecan Pie Bars.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.3