Ingredients:
Bread Pudding:
- 1 loaf LC Cinnamon Bread, petite size loaf , cubed
- ½ cup chopped pecans
- 3 cups heavy cream
- 4 large eggs
- 1 ½ cups LC Brown Sugar Sweetener-Inulin
- 2 tablespoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
Cream Cheese Layer:
- 8 oz cream cheese, softened
- 3 tablespoons keto honey
Cinnamon Sugar Topping:
- 1/4 cup LC Brown Sugar Sweetener-Inulin
- 1-1/2 teaspoons ground cinnamon
- 4 tablespoons butter, melted
Method:
Preheat oven to 350°F. Lightly grease a 9” x 13” baking pan and set aside.
To make the Bread Pudding: Place bread cubes in a large bowl with the chopped pecans. Set it aside.
In a medium bowl, whisk the heavy cream, eggs, brown sugar sweetener, vanilla, salt, and spices until smooth. Pour over bread cubes and toss until evenly combined. Let sit for 30 minutes.
To make the Cream Cheese Layer: In a small bowl, beat softened cream cheese with the keto honey until smooth and creamy. Set it aside.
To assemble the Bread Pudding: Spread one half of the bread mixture in the prepared pan. Dollop the cream cheese mixture on top, then spread in an even layer. Place the remainder of the bread mixture evenly on top.
To make the Cinnamon Sugar Topping: Combine the brown sugar sweetener and cinnamon, then sprinkle evenly over bread pudding. Pour the melted butter evenly over the top.
Bake bread pudding for 60-65 minutes until the edges are browned and bubbly and liquid is set. Cool bread pudding for 15 minutes then serve warm. Or let cool completely and store covered in refrigerator.
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.